Description
Delicious Cranberry Cheesecake Bars featuring a buttery graham cracker crust, creamy cheesecake filling, and a vibrant homemade cranberry sauce swirled throughout. Perfectly balanced sweet and tart flavors make these bars an irresistible dessert for any occasion.
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 cranberries, sugar, water, and orange zest. Simmer for 10 minutes until the berries burst and the mixture thickens. Stir in vanilla extract, then remove from heat and set aside to cool.
- Prep the crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed. Press the mixture firmly into the bottom of a parchment-lined 9×9 inch baking pan. Bake for 10 minutes, then allow to cool slightly.
- Mix the cheesecake filling: Using a mixer, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until fully incorporated and smooth.
- Assemble the bars: Pour the cheesecake filling over the prepared crust in the baking pan. Spoon dollops of the cooled cranberry sauce on top. Use a knife or skewer to gently swirl the cranberry sauce through the cheesecake mixture, creating a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until the center is just set and slightly jiggly. Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight to allow it to fully set before slicing.
Notes
- Use fresh or frozen cranberries—no need to thaw if using frozen.
- Ensure cream cheese is softened to room temperature for a smooth batter.
- Do not overbake the cheesecake to avoid cracking; it should still jiggle slightly in the center when done.
- Allow bars to chill thoroughly for best texture and flavor.
- For easier slicing, run a knife under hot water and dry it before cutting.
