Orange Cream Dessert Squares

A sugar cookie crust with a hint of orange is the base for a creamy cheesecake filling.

• Ready In: 4 hrs 10 mins
• Serves: 24
• Yields: 24 squares

Ingredients

• 1 (16 1/2ounce) package  pillsbury 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

1. Heat oven to 350°F
2. 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).
3. Sprinkle evenly with orange peel.
4. In medium bowl, beat cream cheese, sugar, marmalade and liqueur with electric mixer on medium-high speed about 1 minute or until well blended.
5. Add eggs; beat about 2 minutes or until well blended and mixture is creamy.
6. Spread evenly in crust.
7. Bake 29 to 36 minutes or until crust is golden brown and center is set.
8. Cool 1 hour.
9. In small microwavable bowl, microwave whipping cream and food color uncovered on High about 30 seconds or just until boiling.
10. Add butter and baking chips; stir until chips are melted.
11. Spread mixture evenly over bars.
12. Refrigerate about 1 1/2 hours or until chilled and firm.
13. To serve, cut into 6 rows by 4 rows, using thin, sharp knife and wiping blade occasionally.
14. Cover and refrigerate any remaining dessert squares.