Instructions

1. 1

   Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.

   ⏱️ 5 min•🌡️ 350

   
2. 2

   In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened.

   ⏱️ 3 min

   
3. 3

   Press the graham cracker mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove from oven and set aside to cool slightly.

   ⏱️ 10 min•🌡️ 350

   
4. 4

   While the crust bakes, prepare the cheesecake filling. In a large bowl, beat softened cream cheese and 1/2 cup granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

   ⏱️ 5 min

   
5. 5

   Add eggs one at a time, beating well after each addition until just combined. Stir in vanilla extract and sour cream until smooth. Do not overmix.

   ⏱️ 4 min

   
6. 6

   Pour the cheesecake filling over the cooled crust in the baking pan. Dollop spoonfuls of cranberry sauce over the cheesecake filling. Use a knife or skewer to gently swirl the cranberry sauce into the cheesecake batter, creating a marbled effect.

   ⏱️ 5 min

   
7. 7

   Bake for 35-40 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake bars in the oven with the door slightly ajar for 1 hour to cool slowly and prevent cracking.

   ⏱️ 40 min•🌡️ 350

   
8. 8

   Remove the pan from the oven and let cool completely on a wire rack at room temperature. Once cooled, cover the pan with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, before cutting into bars.

   ⏱️ 180 min

   
9. 9

   Once chilled, use the parchment paper overhang to lift the cheesecake out of the pan. Cut into desired bar sizes and serve.

   ⏱️ 3 min

   

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Nutrition Facts (per serving)