Description
Deliciously creamy cranberry cheesecake bars featuring a buttery graham cracker crust, a smooth cream cheese filling, and a tangy homemade cranberry sauce swirled on top. Perfect for festive occasions or a delightful dessert treat.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tbsp sugar
Cranberry Sauce
- 2 cups fresh or frozen cranberries
- 1/2 cup sugar
- 1/4 cup water
- 1 tsp orange zest
- 1/2 tsp vanilla extract
Cheesecake Filling
- 16 oz cream cheese, softened
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
Instructions
- Make the cranberry sauce: In a saucepan over medium heat, combine the cranberries, sugar, water, and orange zest. Simmer for 10 minutes until the berries burst and the mixture thickens. Stir in the vanilla extract and set aside to cool.
- Prep the crust: Preheat your oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture evenly into a parchment-lined 9×9 inch baking pan. Bake the crust for 10 minutes, then allow it to cool slightly.
- Mix the cheesecake filling: In a mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then, incorporate the vanilla extract and sour cream until fully blended and smooth.
- Assemble the bars: Pour the cheesecake filling evenly over the prepared crust. Spoon the cooled cranberry sauce on top and gently swirl using a knife or skewer to create a marbled effect.
- Bake: Bake the assembled bars in the preheated oven for 35 to 40 minutes, or until the center is just set but not fully firm. Remove from oven and let cool to room temperature. Then, chill in the refrigerator for at least 4 hours or overnight for best results.
Notes
- Ensure the cream cheese is softened to room temperature to avoid lumps in the batter.
- Allow the cranberry sauce to cool completely before swirling into the cheesecake to prevent mixing too much.
- Use parchment paper to line the pan for easy removal of the bars.
- For firmer bars, chill overnight.
- These bars can be stored in the refrigerator for up to 5 days.
