Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs (about 10–12 full crackers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- For the Cranberry Topping:
- 1 ½ cups fresh or frozen cranberries
- ½ cup granulated sugar
- 2 tablespoons water
- 1 teaspoon lemon zest
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Make the Crust: In a medium bowl, combine graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and stir until well combined. Press the mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes. Remove from oven and let cool slightly.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and ½ cup granulated sugar until smooth and creamy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon juice until just combined.
- Assemble the Bars: Pour the cheesecake filling evenly over the baked crust.
- Make the Cranberry Topping: In a small saucepan, combine cranberries, ½ cup granulated sugar, and water. Cook over medium heat, stirring occasionally, until the cranberries begin to pop and the sauce thickens, about 8-10 minutes. Stir in the lemon zest.
- Top and Bake: Spoon dollops of the cranberry mixture over the cheesecake filling. You can swirl it gently with a knife if desired, but it’s not necessary.
- Bake for 30-35 minutes, or until the edges are set and the center is almost set (it will jiggle slightly).
- Cool and Chill: Let the bars cool completely in the pan on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow them to set fully.
- Serve: Use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serve chilled.
Notes
- For a smoother topping, you can blend the cooked cranberry mixture before spooning it over the cheesecake.
- If you don’t have graham crackers, digestive biscuits or shortbread cookies can also be used for the crust.
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- For a richer crust, add a pinch of cinnamon to the graham cracker mixture.
- Prep Time: PT20M
- Cook Time: PT45M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg