Cranberry Cheesecake Bars
'Tis the season to make Cranberry Swirl Cheesecake Bars. Smooth, creamy and swirled with cranberry syrup, the festive filling is stacked on a crumbly graham cracker crust. Switch up your holiday desserts this year with this guilty little pleasure.
Ingredients
Cranberry Swirl
- 1 cup fresh cranberries
- 1/4 cup sugar
- 3 Tbsp water
- 1 tsp orange zest
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (about 13 sheets)
- 5 Tbsp unsalted butter melted
- 2 Tbsp granulated sugar
Cheesecake Filling
- 16 ounces full fat cream cheese softened to room temperature
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla pure
- 2 Tbsp all-purpose flour unbleached
Instructions
Cranberry Swirl
- Place all cranberry swirl ingredients in a medium saucepan and bring to a boil. Reduce heat to low and simmer for 8 to 10 minutes until mixture thickens and cranberries pop.
- Chill cranberry sauce in the refrigerator for 20 minutes.
- Puree cooled cranberry sauce with a food processor until smooth. Set aside.
Graham Cracker Crust
- Preheat oven to 300 degrees. Line an 8 x 8 baking pan with parchment paper leaving an overhang for ease of removal.
- Pulse graham crackers in a food processor for 15 seconds until fine crumbs form.
- Add melted butter and sugar then pulse a few more times until combined.
- Add graham cracker mixture to the prepared baking pan then pack until an even layer forms.
- Bake for 10 minutes. Remove pan from oven then place on a wire rack to cool.
Cheesecake Filling
- Beat cream cheese and sugar with an electric mixer on low speed until smooth and lump free. Approximately 3 minutes.
- Add eggs, one at a time, and beat until combined.
- Add vanilla and flour until incorporated. Set aside
Assembly
- Preheat oven to 320 degrees.
- Spread cheesecake filling onto warm graham cracker crust and level with a spatula.
- Spoon cranberry sauce on top of cheesecake filling. Swirl with a wooden skewer or toothpick.
- Bake for 45 to 50 minutes. Cheesecake is done baking when the edges are set but the center is still slightly jiggly. Cheesecake will firm up as it cools. Do not overbake.
- Remove pan from oven and place on a wire rack to cool at room temperature for 1 hour.
- Cover and place baking pan in the refrigerator to chill for a minimum of 3 hours. Remove bars from pan using parchment to lift them out then slice with a sharp knife, wiping blade between cuts for clean lines.
- Store leftover bars covered in the refrigerator for up to 1 week.