Orange Cream Dessert Squares
A sugar cookie crust with a hint of orange is the base for a creamy cheesecake filling.
Prep Time:
25 Min
Total Time:
3 Hr 35 Min
Makes:
24 servings
INGREDIENTS
| 1 | roll (16.5 oz) Pillsbury® refrigerated sugar cookies |
| 2 | tablespoons grated orange peel (from 2 large oranges) |
| 2 | packages (8 oz each) cream cheese, softened |
| 1/4 | cup sugar |
| 1/2 | cup SMUCKER’S® Sweet Orange Marmalade |
| 1 | teaspoon orange-flavored liqueur or 1/4 teaspoon orange extract |
| 2 | Eggland’s Best eggs |
| 3 | tablespoons whipping (heavy) cream |
| 2 | drops orange food color (or 2 drops yellow and 1 drop red food color) |
| 1 1/2 | teaspoons LAND O LAKES® Butter |
| 1/2 | cup white vanilla baking chips |
DIRECTIONS
| 1. | Heat oven to 350°F. Press cookie dough evenly on bottom and 1 inch up sides of ungreased 13×9-inch (3-quart) glass baking dish. (If dough is sticky, use floured fingers.) Sprinkle evenly with orange peel. |
| 2. | 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. |
| 3. | Bake 29 to 36 minutes or until crust is golden brown and center is set. Cool 1 hour. |
| 4. | 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. |
| 5. | To serve, cut into 6 rows by 4 rows, using thin, sharp knife and wiping blade occasionally. Cover and refrigerate any remaining dessert squares. |
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