Cranberry White Chocolate Cheesecake Bars
Recipe by:Cranberry Cheesecake Bars are a simple yet elegant dessert, featuring a festive cranberry swirl and creamy cheesecake filling. Perfect for holiday gatherings, they can be made ahead for convenience.
Ingredients
- 1 ½ cups (180 grams) graham cracker crumbs
- ¼ cup (50 grams) granulated sugar
- 6 tablespoons (84 grams) salted butter melted
Cranberry Topping
- 1 cup (100 grams) fresh or frozen cranberries
- ¼ cup (50 grams) granulated sugar
- ¼ cup (59 ml) orange juice
- ¼ cup (59 ml) water
Cheesecake Filling
- 4 ounces (113 grams) white chocolate baking bar
- 16 ounces (453 grams) cream cheese full fat brick, room temperature
- ⅓ cup (67 grams) granulated sugar
- ¼ cup (58 grams) sour cream
- 1 tablespoon (8 grams) all purpose flour
- 1 teaspoon (5 ml) vanilla extract
- 2 (2) large eggs room temperature
Instructions
Graham Cracker Crust
- Preheat the oven to 350°F (177°C). Line an 8x8-inch baking pan with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, 6 tablespoons salted butter
- Press the crust mixture firmly into the bottom of the pan. Bake for 7-8 minutes, or until lightly golden. Remove from the oven and let it cool completely before adding the filling.
Cranberry Sauce
- In a small saucepan, combine the cranberries, sugar, orange juice, and water.1 cup fresh or frozen cranberries, ¼ cup granulated sugar, ¼ cup orange juice, ¼ cup water
- Bring the mixture to a boil over medium heat, stirring occasionally until the cranberries pop and the sauce thickens, about 6-8 minutes.
- Remove the saucepan from heat and let the cranberry sauce cool completely.
White Chocolate Cheesecake
- Melt the white chocolate by placing it in a heatproof bowl and melting it over a double boiler, or microwaving in 15-second intervals, stirring between each. Set aside to cool for about 10 minutes.4 ounces white chocolate baking bar
- In a large mixing bowl, beat the cream cheese with sugar until smooth and creamy.16 ounces cream cheese, ⅓ cup granulated sugar
- Add the sour cream, flour, and vanilla extract. Mix until combined.¼ cup sour cream, 1 tablespoon all purpose flour, 1 teaspoon vanilla extract
- Pour in the cooled melted white chocolate and mix until fully incorporated.
- Add the eggs one at a time, mixing on low speed after each addition. Avoid overmixing.2 large eggs
Assemble and Bake
- Pour half of the cheesecake filling over the cooled graham cracker crust, spreading it evenly with a spatula.
- Spoon half of the cranberry sauce over the cheesecake filling in small dollops.
- Pour the remaining cheesecake filling over the cranberry layer, spreading gently to cover.
- Spoon the remaining cranberry sauce over the top and, using a toothpick or knife, swirl the cranberry sauce into the cheesecake layer for a marbled effect.
- Bake the assembled cheesecake bars at 350°F (177°C) for 30-35 minutes, or until the edges are set and the center has a slight wobble.
- Allow the bars to cool completely at room temperature, then refrigerate for at least 3 hours or overnight for best results.
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 268kcal | Carbohydrates: 24g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 192mg | Potassium: 102mg | Fiber: 1g | Sugar: 18g | Vitamin A: 567IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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