Cranberry Cheesecake Bars
1 package (18.25 oz) yellow cake mix
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup butter, softened
1/3 cup chopped pecans
2 packages (8 oz ea) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
1-1 1/4 cups whole berry cranberry sauce
Preheat oven to 350 degrees. Spray 9×13 cake pan with non-stick spray.
Stir together cake mix, cinnamon, nutmeg, softened butter and 1 egg until crumbly; stir in chopped nuts; press mixture evenly into bottom of prepared cake pan.
Beat together cream cheese, powdered sugar, vanilla and 2 eggs until smooth and creamy; spread cream cheese mixture over crust.
Stir cranberry sauce and spoon in rows down the length of the pan. Using a butter knife, gently swirl cranberry and cream cheese. Bake 40-45 minutes or until cream cheese is set and crust is cooked. Cool before cutting. Cut into 32 bars. Refrigerate leftovers.
Caramel Cranberry Ice Cream Topping
2 cups whole berry cranberry sauce (approx 16 oz can)
1/2 cup caramel ice cream topping
Combine cranberry sauce and caramel; heat, stirring occasionally until warm. Delicious served over ice cream and cake. Garnish with chopped pecans. Makes about 2 1/2 cups, serves approximately 6. Ice Cream not included in nutrition analysis.
1 package (10 oz) frozen raspberries in sweetened syrup, thawed
1 can (16 oz) jellied cranberry sauce (about 2 cups)
Thaw raspberries; puree and strain or mash with a fork. Add jellied cranberry sauce and heat until melted. Pour mixture into fondue pot and keep warm over low heat. (note – if desired, thicken by adding 1 tablespoon cornstarch to raspberries; stirring constantly heat over medium high until bubbly and thick, then add cranberry sauce.) Makes about 3 cups, serves approximately 8. Dippers not included in nutrition analysis.
Serve with cheese cubes; cooked cocktail meatballs or sausages; chicken nuggets; cookies; pound cake and other dippers of choice.