Cheesecake Cranberry Bars
Indulge in the perfect balance of tangy and sweet with these irresistible Cheesecake Cranberry Bars. Featuring a buttery shortbread crust, a creamy cheesecake center, and a vibrant cranberry-orange topping, these bars are a delightful fusion of textures and flavors. The tart cranberries are simmered with fresh orange juice and zest to create a luscious topping that pairs beautifully with the smooth cream cheese layer. Perfect for holidays, dessert tables, or anytime you’re craving a festive treat, this easy-to-follow recipe delivers stunning bars that are as visually appealing as they are delicious. These cranberry cheesecake bars are sure to impress your guests and make a wonderful addition to your seasonal baking repertoire!
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 150 grams granulated sugar
- 1 teaspoons vanilla extract
- 180 grams all-purpose flour
- 225 grams cream cheese
- 60 grams powdered sugar
- 1 large egg
- 300 grams cranberries
- 2 tablespoons orange juice
- 1 teaspoons orange zest
- 50 grams brown sugar
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a mixing bowl, beat the butter, granulated sugar, and vanilla extract together until creamy.
Gradually add the flour to the butter mixture and mix until the dough comes together.
Press the dough evenly into the bottom of the prepared pan to form the crust. Prick it with a fork to prevent bubbling, then bake in the oven for 15 minutes until lightly golden.
While the crust bakes, prepare the cheesecake layer. In a clean bowl, beat the cream cheese and powdered sugar together until smooth.
Add the egg to the cream cheese mixture and beat until well combined.
Once the crust has finished baking, spread the cheesecake mixture evenly over the hot crust and set aside.
Prepare the cranberry topping by combining the cranberries, orange juice, orange zest, and brown sugar in a saucepan over medium heat.
Cook the cranberry mixture for 8-10 minutes, stirring until the cranberries soften and burst, forming a thick sauce. Remove from heat and let cool slightly.
Spread the cooled cranberry topping evenly over the cheesecake layer.
Return the pan to the oven and bake for an additional 25-30 minutes, or until the cheesecake layer is set and the cranberry topping is slightly glossy.
Allow the bars to cool completely in the pan, then chill in the refrigerator for at least 2 hours to firm up.
Once chilled, lift the bars out of the pan using the parchment paper overhang and cut into 12 squares or bars. Serve and enjoy!
Nutrition Facts
Calories |
3578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.4 g | 244% | |
| Saturated Fat | 107.8 g | 539% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 712 mg | 238% | |
| Sodium | 857 mg | 37% | |
| Total Carbohydrate | 449.5 g | 163% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 282.1 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 367 mg | 28% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 969 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
