Cranberry Swirl Cheesecake Bars
Cranberry Swirl Cheesecake Bars
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened
For the Cranberry Swirl
- 1/2 cup leftover cranberry sauce
- 1 tablespoon orange juice
Instructions
- 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
In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened.
⏱️ 5 min
- 3
Press the crust mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove from oven and let cool slightly.
⏱️ 10 min
- 4
While the crust cools, prepare the cheesecake filling. In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
⏱️ 5 min
- 5
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest until just combined. Do not overmix.
⏱️ 5 min
- 6
In a small bowl, combine the cranberry sauce and orange juice. Stir until smooth.
⏱️ 2 min
- 7
Pour the cheesecake filling over the cooled crust. Drop spoonfuls of the cranberry mixture over the cheesecake filling. Use a knife or skewer to gently swirl the cranberry into the cheesecake.
⏱️ 3 min
- 8
Bake for 35-40 minutes, or until the edges are set and the center is still slightly jiggly. Do not overbake.
⏱️ 40 min
- 9
Remove from oven and let cool completely on a wire rack. Once cool, refrigerate for at least 2 hours (or preferably overnight) before cutting into bars.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Cranberry Swirl Cheesecake Bars
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened
For the Cranberry Swirl
- 1/2 cup leftover cranberry sauce
- 1 tablespoon orange juice
Instructions
- 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
In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened.
⏱️ 5 min - 3
Press the crust mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove from oven and let cool slightly.
⏱️ 10 min - 4
While the crust cools, prepare the cheesecake filling. In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
⏱️ 5 min - 5
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest until just combined. Do not overmix.
⏱️ 5 min - 6
In a small bowl, combine the cranberry sauce and orange juice. Stir until smooth.
⏱️ 2 min - 7
Pour the cheesecake filling over the cooled crust. Drop spoonfuls of the cranberry mixture over the cheesecake filling. Use a knife or skewer to gently swirl the cranberry into the cheesecake.
⏱️ 3 min - 8
Bake for 35-40 minutes, or until the edges are set and the center is still slightly jiggly. Do not overbake.
⏱️ 40 min - 9
Remove from oven and let cool completely on a wire rack. Once cool, refrigerate for at least 2 hours (or preferably overnight) before cutting into bars.
⏱️ 120 min