Cranberry Cheesecake Bars
Cranberry Cheesecake Bars feature a nutty brown butter graham cracker crust, creamy cheesecake filling, and vibrant homemade cranberry orange sauce swirled throughout. Perfect for Thanksgiving dessert tables, holiday gatherings, and make-ahead entertaining.
Equipment
- medium saucepan
- food processor
- 9x9-inch metal baking pan
- mixing bowls
- electric mixer
- rubber spatula
- wire cooling rack
Ingredients
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1 tbsp orange zest
- 2 oranges, juiced
- 1/4 cup water
- 8 tbsp unsalted butter
- 9 graham crackers
- 1/4 cup light brown sugar
- 16 oz full-fat cream cheese, room temperature
- 3/4 cup granulated sugar
- 1/2 cup full-fat sour cream
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
- 3 large eggs
Instructions
- Combine cranberries, 1/2 cup sugar, orange zest, orange juice, and water in a saucepan over medium heat. Cook for 15 to 20 minutes, stirring often, until the cranberries burst and the sauce thickens. Cool completely.
- Preheat the oven to 350°F (175°C). Brown the butter in a saucepan over medium-low heat until golden brown flecks appear and a nutty aroma develops. Transfer immediately to a bowl.
- Pulse graham crackers and brown sugar in a food processor until finely crumbly. With the processor running, slowly stream in the brown butter until the mixture resembles wet sand.
- Press the crust mixture firmly into a parchment-lined 9x9-inch metal baking pan. Bake for 7 to 10 minutes until lightly golden. Cool completely.
- Reduce oven temperature to 325°F (163°C). Beat the cream cheese and 3/4 cup sugar until smooth and creamy.
- Add sour cream, vanilla extract, and salt. Mix until smooth.
- Add eggs one at a time, mixing gently after each addition just until incorporated.
- Divide the cheesecake batter evenly between two bowls. Stir the cooled cranberry sauce into one bowl.
- Alternate pouring the plain and cranberry cheesecake batters into the cooled crust. Use a knife to create swirls if desired. Tap the pan gently to release air bubbles.
- Bake for 40 to 45 minutes until the center is set and the edges are lightly puffed.
- Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before slicing and serving.
Notes
Use fully room-temperature cream cheese, sour cream, and eggs for the smoothest cheesecake texture. Avoid overmixing after adding the eggs. Chill the bars for at least 4 hours, preferably overnight, before slicing. For the cleanest cuts, wipe the knife clean between each slice.