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Blood Orange Cheesecake Bars
Blood Orange Cheesecake Bars
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Prep Time:
1 hour 30 minutes
Total Time:
6 hours
Indulge in our decadent Blood Orange Cheesecake Bars—velvety cheesecake meets zesty blood oranges for a symphony of flavors. Buttery crust, tangy swirls, unforgettable sophistication. Redefine dessert with every bite.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/2 cup cold unsalted butter
  • 2 to 3 tablespoons water
  • 1/2 cup blood orange juice
  • 1/3 cup granulated sugar
  • 3 egg yolks
  • 1 tablespoon cornstarch
  • 4 tablespoons unsalted butter
  • 1 to 2 drops red gel food color from 1 box Betty Crocker™ Classic Gel Food Color, optional
  • 2 packages (8 oz each) cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 tablespoon blood orange zest
  • 2 teaspoons vanilla extract
  • 1/2 cup heavy cream, cold
Instructions:
  • Preheat the oven to 350°F while you line a 9-inch square baking pan with parchment paper.
  • Combine cookie mix and 1/2 cup cold butter in a mixing bowl. Pinch together until butter is fully mixed in. Stir in 2 tablespoons of water; add one more if needed until dough is crumbly.
  • Press a majority of the dough into the pan, reserving a portion to crumble into pieces on a baking sheet. Bake both the crust and streusel for 12 to 15 minutes until puffy and slightly golden brown. Let cool completely before using.
  • Once the crust has cooled, prepare the Blood Orange Curd. In a heatproof bowl, mix blood orange juice, 1/3 cup granulated sugar, egg yolks, and cornstarch. Place the bowl over a small saucepan with simmering water, whisking constantly until the mixture thickens, about 10 to 15 minutes.
  • Once the curd thickens, whisk in 4 tablespoons of butter until melted. Remove from heat and let it cool completely for at least an hour. Optionally, stir in red food coloring for added flair.
  • Prepare the filling by combining cream cheese, 1/2 cup powdered sugar, blood orange zest, and vanilla extract in a mixing bowl. Use a hand mixer to blend until smooth. Chill in the refrigerator. Whisk heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, then spread over the sugar cookie crust.
  • Spoon the Blood Orange Curd over the cheesecake filling and use a toothpick to make decorative swirls. Sprinkle with the crumbled cookie streusel and refrigerate for at least 4 hours until firm.

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