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Orange Cheesecake Dessert

Indulge your taste buds this holiday season with these heavenly cheesecake squares made in a 9 x 13 pan. The sweet raspberry topping is the crowning touch.

18 ServingsPrep: 30 min. Bake: 35 min. + chilling

Ingredients

1-3/4 cups shortbread cookie crumbs (about 22 cookies)
2/3 cup sliced almonds, finely chopped
2 tablespoons plus 1 cup sugar, divided
1/3 cup butter, melted
4 packages (8 ounces each) cream cheese, softened
1/2 cup thawed orange juice concentrate
1-1/4 teaspoons almond extract
4 eggs, lightly beaten
2 packages (10 ounces each) frozen sweetened raspberries, thawed
2 tablespoons cornstarch

Directions

In a small bowl, combine the cookie crumbs, almonds and 2 tablespoons
sugar; stir in butter. Press into a greased 13-in. x 9-in. baking
dish. Cover and refrigerate for at least 15 minutes.
In a large bowl, beat cream cheese and remaining sugar until smooth.
Add orange juice concentrate and extract; beat until smooth. Add
eggs; beat on low speed just until combined. Pour over crust.
Bake at 350° for 35-40 minutes or until center is almost set.
Cool on a wire rack for 1 hour. Cover and refrigerate for 8 hours or
overnight.
Drain raspberries, reserving juice; set berries aside. In a small
saucepan, combine cornstarch and reserved juice until smooth. Bring

2 of 2

Orange Cheesecake Dessert (continued)

Directions (continued)

to a boil; cook and stir for 1-2 minutes or until thickened. Remove
from the heat; gently stir in raspberries. Cool. Serve with
cheesecake dessert. Yield: 18 servings.

Nutrition Facts: 1 piece equals 432 calories, 28 g fat (15 g saturated fat), 115 mg cholesterol, 273 mg sodium, 39 g carbohydrate, 2 g fiber, 8 g protein.