LOVE YOUR AGE BRIGHT

square shortbread cookies, finely crushed (about 1-3/4 cups) Tbsp. butter, melted pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened cup sugar, divided tsp. vanilla pkg. (4 oz.) BAKER’S White Chocolate, melted eggs tsp. cornstarch Tbsp. zest and 1/2 cup juice from 2 large oranges, divided cups fresh cranberries

24 HEAT oven to 325ºF. COMBINE cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min. BEAT cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust. BAKE 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. MEANWHILE, mix cornstarch and 1 Tbsp. orange juice until blended. Bring cranberries, remaining orange juice and remaining sugar to boil in saucepan on medium-high heat; simmer on low heat 1-1/2 6 min. or until cranberries are softened, stirring frequently. Stir in cornstarch mixture; bring to boil, stirring constantly. Cook and stir 1 min. or until thickened. Remove from heat. Stir in orange zest. Cool. Refrigerate until ready to use. SPOON cranberry glaze over cheesecake just before serving.

square shortbread cookies, finely crushed (about 1-3/4 cups) Tbsp. butter, melted pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened cup sugar, divided tsp. vanilla pkg. (4 oz.) BAKER’S White Chocolate, melted eggs tsp. cornstarch Tbsp. zest and 1/2 cup juice from 2 large oranges, divided cups fresh cranberries HEAT oven to 325ºF. COMBINE cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min. BEAT cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust. BAKE 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. MEANWHILE, mix cornstarch and 1 Tbsp. orange juice until blended. Bring cranberries, remaining orange juice and remaining sugar to boil in saucepan on medium-high heat; simmer on low heat 6 min. or until cranberries are softened, stirring frequently. Stir in cornstarch mixture; bring to boil, stirring constantly. Cook and stir 1 min. or until thickened. Remove from heat. Stir in orange zest. Cool. Refrigerate until ready to use. SPOON cranberry glaze over cheesecake just before serving.

cranberry-orange cranberry-orange White Chocolate Cheesecake White Chocolate Cheesecake

Prep Time: 25 min. | Total Time: 6 hours 30 min. (incl. refrigerating) | Makes: 16 servings Prep Time: 25 min. | Total Time: 6 hours 30 min. (incl. refrigerating) | Makes: 16 servings

W H AT YO U N E E D WHAT YOU NEED M A K E I T MAKE IT

TA S T Y F I L L I N G

We used raisins in the middle of the cake, but other dried fruit like apricots and prunes (or a combination) is just as delicious.

Freeze-ahead coffee cake

ACTIVE 15 MIN F TOTAL 1 HR 10 MIN (PLUS COOLING) F SERVES 12 F COST PER SERVING 97¢

1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan 2½ cups all-purpose flour 2 tsp baking powder 1 tsp baking soda ½ tsp kosher salt 1½ cups walnuts, chopped ¾ cup brown sugar ½ tsp ground cinnamon ½ cup raisins 1 cup granulated sugar 3 large eggs 2 tsp pure vanilla extract 1 cup sour cream 1 Up to 3 days in advance, heat oven to 375°F. Butter an angel food cake pan. In a bowl, whisk together the flour, baking powder, baking soda and salt. 2 In a small bowl, combine the walnuts, brown sugar and cinnamon; transfer half to a second bowl and mix in the raisins. 3 Using an electric mixer, beat the sugar and 2 sticks butter to combine, about 2 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low and add the flour mixture, mixing until just combined. Mix in the sour cream until just combined (the batter should be very thick). 4 Scoop half the batter into the prepared pan, spreading to evenly distribute it, and sprinkle with the walnut mixture. Top with the remaining batter and sprinkle with the remaining topping. Bake for 30 minutes. 5 Reduce oven temperature to 300°F and bake until a skewer inserted into the cake comes out clean, 20 to 25 minutes more. Let the cake cool completely in the pan. 6 Unmold the cake and wrap in plastic. Freeze for up to 3 days. An hour and 15 minutes before serving, let thaw to room temperature. If desired, warm in a 375°F oven.

PER SERVING 523 CAL, 30 G FAT (13 G SAT FAT), 98 MG CHOL, 307 MG SOD, 7 G PRO, 59 G CAR, 2 G FIBER

Roasted sausage and butternut squash hash

ACTIVE 15 MIN F TOTAL 50 MIN SERVES 8 TO 10 COST PER SERVING $1.09

½ medium butternut squash (about 1 lb), peeled and cut into ¾-in. pieces 1 medium red onion, cut into ½-in.-thick wedges 1 head garlic, cloves separated and left in skins 3 Tbsp olive oil

Kosher salt and pepper 1½ lbs breakfast sausage, cut in thirds 1 cup fresh flat-leaf parsley, roughly chopped 1 The night before, heat oven to 425°F. On a large rimmed baking sheet, toss the squash, onion and garlic with 2 Tbsp oil and ½ tsp each salt and pepper. Roast for 15 minutes. 2 Stir the squash and onion, add the sausages to the pan, drizzle with the remaining Tbsp oil and continue roasting until the butternut squash is tender and the sausages are golden brown and cooked through, 15 to 20 minutes more. Let cool to room temperature, then refrigerate overnight. 3 When ready to serve, heat oven to 375°F and spread the mixture on a rimmed baking sheet. Bake until heated through, about 15 minutes, then toss with the parsley.

PER SERVING 324 CAL, 26.5 G FAT (7 G SAT FAT), 60 MG CHOL, 756 MG SOD, 14 G PRO, 9 G CAR, 2 G FIBER