Cranberry Cheesecake Bars
Elevate your holiday desserts with these luscious Cranberry Cheesecake Bars, a perfect blend of creamy richness and tart cranberry zest! This recipe starts with a buttery graham cracker crust, topped with a velvety cheesecake filling that's perfectly sweetened and flavored with vanilla. The showstopping cranberry topping, made from fresh or frozen cranberries, offers a burst of vibrant color and tangy sweetness that beautifully complements the creamy base. Easy to make and ideal for festive gatherings, these bars combine the elegance of cheesecake with the convenience of a bite-sized treat. Perfect for Thanksgiving, Christmas, or any winter celebration, these make-ahead bars will quickly become a crowd-favorite dessert.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar (for crust)
- 16 ounces cream cheese, softened
- 0.75 cup granulated sugar (for filling)
- 0.5 cup sour cream
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups fresh or frozen cranberries
- 0.5 cup granulated sugar (for cranberry topping)
- 0.25 cup water
Instructions
Preheat your oven to 325°F (162°C) and line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a medium bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Stir until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup sugar until smooth and creamy.
Add in the sour cream and vanilla extract, and mix until fully incorporated.
Beat in the eggs one at a time, mixing just until combined. Do not overmix to avoid incorporating too much air into the batter.
Pour the cheesecake filling over the prepared crust and spread it out evenly with a spatula.
Bake for 35-40 minutes, or until the center is just set but still slightly jiggly. Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
While the cheesecake bars are cooling, prepare the cranberry topping by combining cranberries, 1/2 cup sugar, and 1/4 cup water in a medium saucepan.
Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens into a sauce-like consistency, about 10-12 minutes. Let cool completely.
Spread the cranberry topping evenly over the chilled cheesecake layer.
Use the parchment paper overhang to lift the cheesecake out of the pan. Slice into bars, serve, and enjoy!
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 249 mg | 11% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 33.8 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 93 mg | 2% | |
*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.
