Cranberry Cheesecake Bars

Cranberry cheesecake bars combine creamy orange-infused cheesecake, a buttery graham cracker crust, and swirls of homemade cranberry compote. An easy make-ahead dessert for the holidays.

Course Desserts

Cuisine American

Prep Time 25

Cook Time 1 10

Chill Time 4

Total Time 5 35

Servings servings

Calories 301kcal

Author Diane Gail

Ingredients

For the graham cracker crust:

8 graham cracker sheets
2 tablespoons granulated sugar
4 tablespoons butter

For the cranberry compote:

1 cup fresh cranberries
1/3 cup granulated sugar
1/2 orange
1/4 teaspoon vanilla extract

For the filling:

8 ounces cream cheese room temperature
1/2 cup granulated sugar
1/2 cup half and half room temperature
1 large egg room temperature
2 teaspoons vanilla extract
1/2 teaspoon salt
1 orange zest only

US Customary - Metric

Instructions

Make the graham cracker crust:

Preheat the oven to 350°F (177°C).
Crush the graham crackers into fine crumbs using a food processor or rolling pin. Transfer to a mixing bowl and stir in the granulated sugar.
Melt the butter in a small saucepan over low heat. Pour over the graham cracker mixture and stir with a fork until the crumbs are evenly coated.
Transfer the mixture to an 8x8-inch metal baking dish. Press firmly and evenly across the bottom using the back of a spoon.
Bake for 5 minutes. Remove from the oven and cool completely before adding the filling.

Make the cranberry compote:

Combine the fresh cranberries and granulated sugar in a saucepan, then add the zest and juice from half an orange.
Bring to a boil over medium heat, stirring occasionally.
Reduce the heat and simmer for 5–7 minutes, stirring occasionally, until the cranberries burst and the compote thickens.
Remove from the heat and stir in the vanilla extract. Allow to cool before assembling the cheesecake bars.

Make the cheesecake filling:

Beat the cream cheese and granulated sugar together in a mixing bowl until smooth and creamy, scraping down the bowl as needed.
Add the half-and-half, egg, vanilla extract, salt, and zest from the remaining orange. Blend on low speed just until smooth and fully combined.

Assemble and bake the bars:

Pour the cheesecake filling over the cooled graham cracker crust and spread evenly.
Spoon the cooled cranberry compote over the filling. Gently run a chopstick or knife through the compote to create swirls.
Bake at 350°F (177°C) for 35-40 minutes, until the edges are set and the center barely jiggles.
Remove from the oven and cool on a wire rack.
Refrigerate for at least 4 hours, preferably overnight, before slicing into bars and serving.

Notes

Use a light-colored metal baking dish for even baking and to prevent overcooked edges.
Fresh cranberries are preferred, but frozen cranberries can be used without thawing.
Store in an airtight container in the refrigerator for up to 4 days.
Freeze the chilled bars in a single layer until firm, then transfer to a freezer-safe container with parchment between layers. Freeze for up to 2 months and thaw overnight in the refrigerator.

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