Christmas is a great time to showcase your special desserts, a wonderful way to celebrate the season. This week, we have a few recipes with seasonal fruits, nuts, spices and herbs that will get you and your guests into the holiday spirit. Enjoy a festive grasshopper torte with a cool wintery mint flavor, add sugared cranberries atop a home-baked cheesecake or share a simple date nut bar loaded with sweet dates and walnuts. These treats will surely add to the occasion. Merry Christmas and have a happy holiday season!

Sparkling Cranberry Cheesecake

By Hawaiian Electric Co.

Nonstick cooking spray

>> Filling:

3 (8-ounce) blocks cream cheese, softened

1 cup sugar

3 large eggs

1/4 cup sour cream

Zest of 1 large orange

2 tablespoons flour

1 teaspoon vanilla

1/2 teaspoon kosher salt

>> Crust:

1 cup finely crushed graham crackers

5 tablespoons melted butter

1/4 cup brown sugar

1/2 teaspoon cinnamon

Pinch kosher salt

>> Sugared cranberries:

1/2 cup water

2 tablespoons orange juice

1-1/2 cups sugar, divided

1 cup fresh cranberries

Heat oven to 325 degrees. Coat a 9-inch springform pan with nonstick cooking spray; wrap bottom of pan in foil. Set aside.

Make filling: In bowl of electric mixer, beat cream cheese and sugar. Add eggs, one at a time, sour cream, orange zest, flour, vanilla and salt; set aside.

Make crust: In large bowl, mix ingredients; press into pan.

Pour filling over crust. Place on baking sheet. Bake 90 minutes, until center only slightly jiggles. Turn off heat, prop open oven door and let cheesecake cool in oven 1 hour.

Refrigerate in pan until firm, 5 hours to overnight.

Make cranberries: In medium pot over medium, combine water, orange juice and 1/2 cup sugar. Stir until sugar is dissolved, 3 to 4 minutes. Add cranberries; toss until fully coated. Transfer onto parchment paper and cool, about 15 minutes. Toss with remaining sugar and place over cheesecake. Serves 10.

Approximate nutritional information, per slice: 600 calories, 34 g fat, 19 g saturated fat, 145 mg cholesterol, 450 mg sodium, 71 g carbohydrate, 1 g fiber, 62 g sugar, 7 g protein

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Peppermint Grasshopper Torte

By Hawaiian Electric Co.

2 cups chocolate cookie crumbs (such as Oreos, about 40)

1/3 cup butter, melted

5 drops green food coloring

1 pint vanilla ice cream, softened

1 (7-ounce) jar marshmallow creme

1/4 cup low-fat milk

1/2 teaspoon peppermint extract

2 drops red food coloring

2 cups heavy whipping cream, whipped

Garnish: Chocolate curls, peppermint candies and mint sprigs

In small bowl, combine cookie crumbs and butter. Press onto bottom of a 9-inch springform pan. Refrigerate 30 minutes.

Stir green food coloring into ice cream. Spread over crust. Cover and freeze 2 hours or until firm.

Meanwhile, in a bowl, combine marshmallow creme and milk. Add extract and red food coloring. Fold in whipped cream. Spread over ice cream. Cover and freeze until firm. Remove from freezer 10 minutes before serving. Garnish with chocolate curls, candies and mint. Serves 12.

Approximate nutritional information, per serving (not including garnish): 580 calories, 38 g fat, 21 g saturated fat, 95 mg cholesterol, 300 mg sodium, 60 g carbohydrate, no fiber, 40 g sugar, 4 g protein

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Date Nut Bars

By Hawaiian Electric Co.

Nonstick cooking spray

3 cups all-purpose flour

4 teaspoons baking powder

1-1/2 cups granulated sugar

2 tablespoons unsalted butter, melted

4 eggs, lightly beaten

4 tablespoons cold water

2 teaspoons vanilla

1 teaspoon salt

16 ounces pitted dates, finely chopped

1 cup walnuts, ground

Powdered sugar, for dusting

Heat oven to 350 degrees. Lightly coat a 10-by-15-inch jelly roll pan with cooking spray. In medium bowl, whisk together flour and baking powder; set aside.

Using an electric mixer on medium, beat sugar and butter until combined and crumbly. Add eggs, water, vanilla and salt; beat until thoroughly combined, scraping sides of bowl as necessary. Reduce speed to low and gradually add flour mixture. Using a rubber spatula, fold in dates and walnuts.

Spread batter in pan; bake 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Cool, cut into squares and dust with powdered sugar. Store in an airtight container or covered tightly with plastic wrap, at room temperature for up to 1 week. Serves 12.

Approximate nutritional information per bar: 430 calories, 10 g fat, 2.5 g saturated fat, 65 mg cholesterol, 400 mg sodium, 79 g carbohydrate, 4 g fiber, 51 g sugar, 8 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.