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To make these cranberry cheesecake bars, gather these key items: - 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 1/4 cup granulated sugar (for the crust) - 1 (8 oz) package cream cheese, softened - 1/2 cup granulated sugar (for the cheesecake layer) - 1 teaspoon vanilla extract - 2 large eggs - 1 cup cranberry sauce (preferably homemade or whole-berry) These ingredients blend to create a rich, creamy cheesecake with a tart cranberry twist. To elevate your bars, consider adding: - 1/2 teaspoon orange zest - Fresh cranberries for garnish The orange zest brings a bright flavor. Fresh cranberries add a festive touch. If you need alternatives, here are some suggestions: - Swap graham cracker crumbs for crushed cookies like digestive biscuits or vanilla wafers. - Use coconut oil instead of butter for a dairy-free option. - Try a vegan cream cheese to make this recipe plant-based. These substitutions can help you tailor the recipe to your needs while keeping the deliciousness intact. {{ingredient_image_1}} First, you need to preheat the oven to 350°F (175°C). This step is important for even baking. Next, take an 8x8 inch baking pan and line it with parchment paper. Make sure to leave some paper hanging over the edges. This helps you lift the bars out easily later. In a medium bowl, mix together 1 cup of graham cracker crumbs, 1/4 cup of melted butter, and 1/4 cup of granulated sugar. Stir until the crumbs are well moistened. Press this mixture firmly into the bottom of your prepared pan. This creates a sturdy layer for the cheesecake filling. In a large mixing bowl, beat 1 (8 oz) package of softened cream cheese until it’s smooth. Gradually add 1/2 cup of granulated sugar, mixing until well blended. Then, add in 1 teaspoon of vanilla extract. Mix once more to combine everything. Next, add 2 large eggs, one at a time, mixing just until combined. Be careful not to overmix, as this can make the cheesecake tough. Now, you can add in the cranberry sauce. If you want a citrus twist, fold in 1/2 teaspoon of orange zest. Then, take just half of the cranberry sauce and add it to the cheesecake mixture. Use a spatula to gently swirl it in. This creates a beautiful marbled effect that looks stunning. Carefully pour the cheesecake mixture over the cooled crust in the baking pan. Smooth the top with a spatula. Next, dot the top with the remaining cranberry sauce, using a knife to create swirls for decoration. Bake the bars in the preheated oven for 25-30 minutes. The edges should be set, but the center can still jiggle a bit. After baking, let them cool completely in the pan at room temperature. Once cooled, chill in the refrigerator for at least 2 hours before cutting into squares. To make a smooth cheesecake filling, start with room temperature cream cheese. Cold cream cheese clumps. Beat the cream cheese alone first until it feels soft. Then, add sugar slowly and mix well. This helps break up any lumps. Always add eggs one at a time. Mix just enough to blend, but don’t overdo it. Overmixing can make your filling too airy, which can crack while baking. A great crust is key for these bars. Use fresh graham cracker crumbs for the best flavor. Mix them with melted butter and sugar until the crumbs feel wet. Press the mixture firmly into the pan. This helps form a solid base. Bake the crust until it turns a light golden brown. Let it cool slightly before adding the filling. This keeps the crust from getting soggy. If your cheesecake cracks, it may have baked too long or at too high a temp. Keep an eye on the edges. They should be set, while the center stays a bit jiggly. If the filling is too runny, you may not have mixed enough. Ensure your eggs are fully incorporated. If your bars stick to the pan, try using parchment paper or a non-stick spray. This makes for easy removal and clean cuts. Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This will help create a smoother and creamier cheesecake filling without lumps. Homemade Cranberry Sauce: If possible, use homemade cranberry sauce for a fresher flavor. It’s easy to make by simmering fresh cranberries with sugar and water until they burst and thicken. Chill Before Slicing: Allow the cheesecake bars to chill in the refrigerator for at least 2 hours. This helps them set properly and makes them easier to cut into neat squares. Swirl for Decoration: When adding the remaining cranberry sauce on top, use a knife or toothpick to create beautiful swirls. This adds an appealing visual element to your bars. {{image_2}} You can switch up the fruit sauce to change the flavor. Try raspberry, blueberry, or even cherry sauce. Each fruit brings a new taste. For a fun twist, use a mix of fruits. Just make sure to adjust the sweetness if needed. Fresh or frozen fruits work well too, so use what you have! To enhance your bars, add flavor infusions. A splash of almond extract can give a lovely twist. You can also add spices like cinnamon or nutmeg for warmth. If you love citrus, a bit of lemon zest or juice brightens the bars. Remember, small amounts go a long way, so start light and taste as you go! For a gluten-free version, swap the graham cracker crumbs for gluten-free options. You can use almond flour or gluten-free cookie crumbs. Check your butter and other ingredients for gluten-free labels. This way, everyone can enjoy these tasty treats without worry. To keep your cranberry cheesecake bars fresh, place them in an airtight container. You can store them in the fridge for up to five days. This way, they stay cool and tasty. If you want to keep them longer, consider freezing them. You can freeze cranberry cheesecake bars for up to three months. First, let the bars cool completely. Then, cut them into squares. Wrap each square tightly in plastic wrap. After that, place the wrapped bars in a freezer-safe container or bag. Make sure to label the container with the date. When you're ready to enjoy your frozen bars, remove them from the freezer. Let them thaw in the fridge overnight. If you want to serve them warm, preheat your oven to 350°F (175°C). Place the bars in a baking dish and warm them for about 10 minutes. This will make them soft and delicious again. Yes, you can use store-bought cranberry sauce. It saves time and still tastes great. However, homemade sauce offers a fresher flavor. If you choose store-bought, look for whole-berry sauce for a better texture. Cranberry cheesecake bars last about five days in the fridge. Keep them in an airtight container to stay fresh. You can also freeze them for longer storage. They last up to three months in the freezer. Absolutely! These bars are perfect for making ahead. You can prepare them a day or two before your event. Just store them in the fridge until you are ready to serve. To cut cheesecake bars, first chill them well. Use a sharp, warm knife for clean cuts. Wipe the knife with a damp cloth between cuts to keep the edges neat. This way, you get perfect squares every time! This blog post covered how to make delicious cranberry cheesecake bars. We discussed essential and optional ingredients, plus swaps to suit your taste. I shared handy steps for making the crust and cheesecake layer, plus a marbled look. You learned tips to achieve a smooth filling and perfect crust. My variations offered ways to customize and storage tips helped you manage leftovers. I hope this guide inspires you to bake and enjoy these treats!

Cranberry Cheesecake Bars

Delicious cheesecake bars with a cranberry swirl, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 1 cup graham cracker crumbs
  • 1 quarter cup unsalted butter, melted
  • 1 quarter cup granulated sugar
  • 1 package (8 oz) cream cheese, softened
  • 1 half cup granulated sugar (for the cheesecake layer)
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup cranberry sauce (preferably homemade or whole-berry)
  • 1 half tsp orange zest (optional for a citrus twist)
  • to taste Fresh cranberries for garnish (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.
  • Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan to create an even layer.
  • Bake the crust: Place the crust in the preheated oven and bake for 8-10 minutes, or until lightly golden. Remove and let cool slightly.
  • Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in 1/2 cup sugar, continuing to mix until well blended. Add in the vanilla extract and mix once more.
  • Incorporate eggs: Add the eggs, one at a time, beating gently just until combined after each addition. Be careful not to overmix.
  • Combine with cranberry sauce: If desired, fold in the orange zest. Then, add just half of the cranberry sauce to the cheesecake mixture, creating a marbled effect. Gently swirl with a spatula.
  • Pour the filling: Carefully pour the cheesecake mixture over the cooled crust in the baking pan. Smooth out the top with a spatula.
  • Add remaining cranberry sauce: Dot the top of the cheesecake with the remaining cranberry sauce, using a knife to create swirls for decoration.
  • Bake the bars: Place the pan back into the oven and bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
  • Cool and chill: Once baked, remove from the oven and let cool completely in the pan at room temperature. Once cooled, chill in the refrigerator for at least 2 hours before slicing into bars.
  • Serve: Remove from the pan using the parchment overhang, cut into squares, and garnish with fresh cranberries if desired.

Notes

Chill for at least 2 hours before serving for best texture.
Keyword bars, cheesecake, cranberry, dessert