Squares Of Cake With Cheese And Orange Recipes

ORANGE CREAMSICLE DREAM BARS

Steps:

• Line a 8 X 8-inch baking pan with parchment, so that you can easily remove the bars to evenly slice and remove them.
• In a medium bowl, melt the 5 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
• In a food processor, pulse the Nilla Wafers until they are fine crumbs.
• Add the cookie crumbs to the melted butter and mix with a rubber spatula until all is well incorporated.
• Pour into the prepared baking pan and spread evenly into the pan, pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe, a minimum of 30 minutes.
• Into a 2-cup measuring glass, mix the orange gelatin with 3/4 cup boiling water. Stir until dissolved.
• Add the 3/4 cup cold water and stir. Place into refrigerator until completely cooled, but not set - about 10 minutes.
• In a mixing bowl, beat 8 ounces of the cream cheese with the sugar, orange extract and orange food coloring.
• Slowly pour in the chilled gelatin mix while mixing everything together. The slower you pour and allow time for it to blend, the smoother a consistency you'll get. Once completely smooth, place into refrigerator to chill and thicken for one hour. *See Note.
• In a mixing bowl, beat another 8 ounces of cream cheese, the confectioners' sugar, and vanilla together until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip.
• Place dollops of cheesecake mixture onto the frozen crust and with an offset spatula, spread to form an even layer.
• with a rubber spatula, fold the remaining Cool Whip (about 2 cups) to the chilled Orange Cream mixture, combining until evenly distributed and smooth.
• Gently pour the Orange Cream onto the cheesecake layer and spread evenly with an offset spatula.
• Place into the refrigerator overnight or for a minimum of 6 hours.

ORANGE CREAM CHEESECAKE

Steps:

• In a large bowl, combine the cracker crumbs, cinnamon, orange zest and butter. Press onto the bottom of a greased 10-in. springform pan. Refrigerate for at least 30 minutes., Prepare orange gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, 40-60 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, orange juice concentrate, lemon juice and vanilla. Beat on medium-high speed 2 minutes longer., In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 2 minutes. Stir in boiling water until gelatin is completely dissolved. Stir into the room-temperature orange gelatin. Stir into cream cheese mixture, then fold in whipped topping. Pour into crust., For topping, in a large bowl, beat whipped topping and sugar. Beat in refrigerated orange gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hours or overnight. Remove sides of pan. Garnish with fruit and lemon balm if desired.

ORANGE CHEESECAKE BARS

Steps:

• In a large bowl, combine the wafer crumbs and butter. Press into a greased 13x9-in. baking pan. , In a large bowl, beat cream cheese until smooth. Add the milk, eggs and vanilla; beat just until combined. Pour half over crust., Add the orange juice concentrate, orange zest, extract and food coloring to the remaining cream cheese mixture; beat until combined. Pour over first layer. , Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack. Refrigerate for at least 2 hours before cutting.

SACHER TORTE SQUARES

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, combine cake mix, apricot filling, eggs and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips. Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean., Remove pan from oven and place on a wire rack. In a small bowl, mix preserves and vanilla; spread over warm cake., In a small saucepan, combine butter, sugar and cream; bring to a boil, stirring to dissolve sugar. Remove from heat; stir in chocolate chips until melted. Spread over cake; sprinkle with almonds. Refrigerate until set, about 1 hour.

CHEESECAKE SQUARES

Steps:

• Preheat oven to 300F; spray 8x8 pan with non-stick pan spray, set aside.
• In food processor, combine brown sugar, nuts, and flour.
• Add melted butter& blend until crumbly (or combine all with a pastry blender).
• Reserve 3/4c for topping; press remainder firmly in prepared pan.
• Bake for approx 10-12 minutes.
• Meanwhile beat cream cheese and sugar in a medium bow; add remaining ngredients and beat until smooth.
• Pour cheese mixture onto crust; top with reserved crumbs and bake another 25-30 minutes.
• Cool; cut into squares.

CREAMY CHEESECAKE SQUARES

Steps:

• In a bowl, beat cream cheese and sugar. Add eggs, yogurt, vanilla, lemon juice and biscuit mix; mix just until smooth. Pour into a greased 9-in. square baking dish. Bake at 350° for 25-30 minutes or until center is nearly set. Place on a wire rack while preparing topping. In a bowl, combine sour cream, sugar and vanilla until smooth. Carefully spread over cheesecake. Bake for 4 minutes (topping will not brown or set). Cool on a wire rack for 1 hour. Refrigerate until completely cooled. Garnish with fruit if desired.

CHEESECAKE SQUARES

Steps:

• In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream. , Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill several hours or overnight. Top each serving with fruit if desired.