Recipe by Mom2Rose
A sugar cookie crust with a hint of orange is the base for a creamy cheesecake filling.
Top Review by PIEFACE #2
i made these for work and they were wonderful with a few minor changes. i drained the marmelade to remove the peals for possible dislike from picky eaters (not necessary); i added a small can of drained mandarin oranges to the filling after the eggs, i used 2 extra tsps gran marnier orange liquor and what i think took these over the top was that when the bars came out of the oven i added Altoids tangerine sours, crushed, a very thin layer to the hot top and they melted into the cream cheese filling. i decorated with a mint leaf and a piece of candy or two on top of each and they were an enormous success! everyone was asking what is that ??? gave the recipe to the bakers in the group and most people took two which wasn't fair cause when i got back to the table, i didn't get one. had i not tasted while making them i wouldn't know what they were like. the were easy to make and i shall make them again for sure because at our next function - they will be requested! thanks.
- 1 (16 1/2 ounce) packagepillsbury create 'n bake refrigerated sugar cookie dough
- 2 tablespoons grated orange peel (from 2 large oranges)
- 2 (8 ounce) packages cream cheese, softened
- 1⁄4 cup sugar
- 1⁄2 cup orange marmalade
- 1 teaspoon orange-flavored liqueur or 1⁄4 teaspoon orange extract
- 2 eggs
- 3 tablespoons heavy whipping cream
- 2 drops orange food coloring (or 2 drops yellow and 1 drop red food color)
- 1 1⁄2 teaspoons butter
- 1⁄2 cup white vanilla baking chips
Directions See How It's Made
- Heat oven to 350°F
- Press cookie dough evenly on bottom and 1 inch up sides of ungreased 13x9-inch (3-quart) glass baking dish (If dough is sticky, use floured fingers).
- Sprinkle evenly with orange peel.
- In medium bowl, beat cream cheese, sugar, marmalade and liqueur with electric mixer on medium-high speed about 1 minute or until well blended.
- Add eggs; beat about 2 minutes or until well blended and mixture is creamy.
- Spread evenly in crust.
- Bake 29 to 36 minutes or until crust is golden brown and center is set.
- Cool 1 hour.
- In small microwavable bowl, microwave whipping cream and food color uncovered on High about 30 seconds or just until boiling.
- Add butter and baking chips; stir until chips are melted.
- Spread mixture evenly over bars.
- Refrigerate about 1 1/2 hours or until chilled and firm.
- To serve, cut into 6 rows by 4 rows, using thin, sharp knife and wiping blade occasionally.
- Cover and refrigerate any remaining dessert squares.