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Bake-Off® Contest 43, 2008
Dubuque, Iowa

Orange Cream Dessert Squares

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

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  • prep time 25 min
  • total time 3 hr 35 min
  • ingredients 11
  • servings 24
 

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 sweet orange marmalade
1
teaspoon orange-flavored liqueur or 1/4 teaspoon orange extract
2
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 butter
1/2
cup white vanilla baking chips

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 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.
  • 1 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
110),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
6g,
6%
Trans Fat
1g
1%
),
Cholesterol
45mg
45%;
Sodium
135mg
135%;
Total Carbohydrate
22g
22%
(Dietary Fiber
0g
0%
  Sugars
15g
15%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
2%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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