Tangerine Cheesecake Bars
Tangerine cheesecake bars are a modern twist on the classic orange cheesecake. These cheesecake bites are the perfect party dessert! Top with candied tangerine peel for a cream cheese bar that'll look as good as it tastes.
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Tangerine Cheesecake Bars
Directions
- Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending the foil over edges of pan; set aside.
- In a small mixing bowl beat butter and brown sugar with an electric mixer on medium to high speed until light and fluffy. Add flour, beating until combined (mixture will be crumbly). Press mixture evenly onto the bottom of the prepared baking pan. Bake for 8 minutes.
- Meanwhile, for filling, in a medium mixing bowl beat cream cheese and granulated sugar with an electric mixer on medium speed until smooth. Beat in egg, whipping cream, tangerine peel, tangerine juice, and vanilla until combined. Pour filling over crust.
- Bake about 30 minutes more or just until filling is set. Cool in pan on a wire rack for 1 hour. Cover and chill for at least 2 hours. Cut into squares or triangles. If desired, top with Candied Tangerine Peel.
From the Test Kitchen
To Store:
Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Candied Tangerine Peel
Directions
- Using a paring knife, cut peels from tangerines into lengthwise quarters, cutting just to the surface of the fruit. Pry back the quartered peel and pull away to remove. Reserve fruit for another use. Using a spoon, scrape away the white pith inside the peel. Cut peel into thin strips. In a 2-quart saucepan combine sugar and water. Cover and bring to boiling. Uncover and add tangerine peel strips. Return to boiling, stirring to dissolve sugar. Reduce heat to medium-low. (Mixture should boil at a moderate, steady rate over entire surface.) Cook, uncovered, about 15 minutes or until peel is almost translucent, stirring occasionally. Using a slotted spoon, remove peel from syrup, allowing syrup to drain. Transfer peel to a wire rack set over waxed paper. Set cooked peel aside until cool enough to handle but still warm and slightly sticky. Roll peel in additional sugar to coat. Dry on the rack for 1 to 2 hours more. To store candied peel, place in an airtight container; cover. Store in a cool, dry place for up to 1 week or freeze for up to 6 months.
Nutrition Facts (Tangerine Cheesecake Bars )
- Per serving:
- 166 kcal ,
- 12 g fat
- (7 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 48 mg chol. ,
- 101 mg sodium ,
- 13 g carb. ,
- 0 g fiber ,
- 9 g sugar ,
- 2 g pro.