Description
These Cranberry Cheesecake Bars combine a tangy cranberry puree with a rich, creamy cheesecake layer on a crisp gingersnap crust. Swirled to create a beautiful marbled effect, these bars offer a perfect balance of tart fruit and sweet cheesecake, making them an irresistible dessert for any occasion.
Ingredients
Cranberry Puree
- 2 cups cranberries (fresh or frozen)
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
Gingersnap Crust
- 2 cups gingersnaps (finely ground)
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter (melted)
Cheesecake Layer
- 16 oz cream cheese (full fat, room temperature)
- ¾ cup granulated sugar
- 1 orange, zested
- 2 large eggs (room temperature, whisked)
- ¼ cup sour cream (full fat, room temperature)
- 1 teaspoon vanilla extract
Instructions
- Cranberry Puree: Add cranberries, sugar, cinnamon, nutmeg, ginger, and cloves to a medium saucepan over medium heat. Cook while crushing the cranberries with the back of a spoon until they are fully broken down and mixture thickens. Pass the puree through a fine mesh sieve to remove chunks, then set aside to cool completely.
- Prepare Gingersnap Crust: Preheat the oven to 350℉ (177℃). Lightly grease an 8×8 inch baking pan and line it with parchment paper, leaving overhangs for easy removal. In a food processor, finely grind the gingersnaps, add kosher salt and melted butter, and pulse until the crumbs are moistened and combined.
- Form and Bake Crust: Press the gingersnap mixture firmly into the bottom and up the sides of the prepared pan. Bake the crust for 8 minutes. Remove from oven and allow to cool on a wire rack. Lower oven temperature to 315℉ (157℃).
- Make Cheesecake Batter: In a stand mixer fitted with a paddle attachment, beat the cream cheese on low speed until smooth. Rub the sugar and orange zest together with your fingertips to release oils, then add sugar mixture and beat on low speed until creamy. Scrape sides. Slowly add whisked eggs while mixing on low, scrape sides again. Add sour cream and vanilla extract, mix until just combined.
- Assemble Bars: Reserve a small portion of cranberry puree (a few spoonfuls). Mix one-third of the cheesecake batter into the remaining cooled cranberry puree until combined. Alternately spoon and layer the plain cheesecake batter and cranberry-cheesecake batter over the baked crust. Dot the reserved plain cranberry puree in small spots over the top.
- Swirl and Bake: Using a butter knife, gently swirl the cranberry and cheesecake mixtures to create a marbled effect. Avoid over swirling to keep distinct swirls. Bake for 35-40 minutes or until the edges are set and matte but the center still jiggles slightly. If center is too loose, bake a few minutes longer.
- Cool and Chill: Remove from oven and cool on a wire rack for 1 hour. Then refrigerate uncovered for at least 4 hours to fully set. Use the parchment paper overhangs to lift the bars from the pan, cut into 16 squares, and serve.
Notes
- Use room temperature eggs and dairy ingredients to ensure a smooth batter and avoid lumps.
- Don’t over swirl the cheesecake and cranberry layers to keep a beautiful marbled look.
- Make sure to cool the bars completely in the fridge to achieve clean slices.
- The cranberry puree can be made ahead and stored in the fridge for up to 3 days.
- To prevent cracking, avoid overbaking; the center should still jiggle slightly when taken out of the oven.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
