CRANBERRY SWIRL CHEESECAKE SQUARES - SKINNYTASTE
Cranberry Swirl Cheesecake Squares with a gingersnap pecan crust – so good, less guilt and perfect for the Holidays!
Provided by Gina
Categories Dessert
Total Time 175 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 9
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and position a rack in the middle of the oven.
- Line an 8x8-inch baking pan with waxed paper, leaving a 2-inch overhang on all sides.
- Begin by preparing the cranberry sauce. Combine the cranberries, sugar, water, and orange zest in a small saucepan.
- Cook together until the cranberries begin to burst and the mixture turns syrupy, about 6-7 minutes. Remove from the heat, allow to cool as you prepare the remaining ingredients.
- Combine the gingersnap crumbs, crushed pecans, and light butter in a small bowl. Stir together to moisten the crumbs, then pour into the prepared baking pan. Spread in an even layer, using the bottom of a drinking glass to help ensure that the crust is even.
- In a medium bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth. Add in the Greek yogurt, egg whites, lemon juice, and flour, mixing until just combined.
- Pour the cheesecake mixture into the pan, over the crust, and smooth with a spatula.
- Add the cooled cranberry mixture to a food processor, and puree until smooth. If the mixture is too thick, add 1/2 tablespoon water. Use a spoon to drop the cranberry sauce over the cheesecake, and then swirl the cranberry sauce with a butter knife.
- Bake the cheesecake in the preheated oven for 25 minutes.
- Allow the cheesecake to cool to room temperature, and place in the fridge for several hours to get well chilled. Once chilled, cut into squares and serve.
Nutrition Facts : ServingSize 1 cheesecake square, Calories 197 kcal, CarbohydrateContent 22 g, ProteinContent 6 g, FatContent 10 g, SaturatedFatContent 0.5 g, SodiumContent 101 mg, FiberContent 1 g, SugarContent 14 g
CRANBERRY ORANGE SCONES RECIPE: HOW TO MAKE IT
Moist and scrumptious, these scones come out perfect every time. I savor the chewy dried cranberries and sweet orange glaze. There's nothing better than serving these remarkable scones warm with the delicate orange butter. —Karen McBride, Indianapolis, Indiana
Provided by Taste of Home
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 10 scones.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, 7 teaspoons sugar, orange zest, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms. , On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on a greased baking sheet. Brush with milk; sprinkle with remaining sugar. , Bake at 400° until lightly browned, 12-15 minutes. Remove to a wire rack. , Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.
Nutrition Facts : Calories 331 calories, FatContent 17g fat (10g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 396mg sodium, CarbohydrateContent 43g carbohydrate (22g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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