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Cranberry Cheesecake Bars Recipe

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4.3 from 13 reviews

These Cranberry Cheesecake Bars combine a buttery sugar cookie crust with a smooth cream cheese filling swirled with a vibrant cranberry, orange, and Grand Marnier sauce. Perfect for holiday gatherings, they offer a delightful balance of tart and sweet flavors in every bite.

Ingredients

Crust

  • 1 (21 ounce) pouch Betty Crocker sugar cookie mix
  • 1/2 cup butter, softened
  • 2 tablespoons all-purpose flour
  • 1 large egg

Cranberry Orange Sauce

  • 1 1/2 cups whole cranberries
  • 1/2 cup orange juice
  • 2 tablespoons Grand Marnier (or substitute additional orange juice)
  • 1/2 cup granulated sugar
  • 1/8 teaspoon salt
  • 2 teaspoons orange zest

Cheesecake Filling

  • 2 eggs
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare and bake the crust: Preheat your oven to 350°F (175°C). Lightly spray the bottom of a 9x13-inch pan with cooking spray. In a medium bowl, combine the softened butter and egg; beat until smooth. Add in the sugar cookie mix and flour, beating until a crumbly dough forms. Press this dough evenly into the prepared pan and bake for 18 minutes.
  2. Make the cranberry orange sauce: While the crust bakes, combine the cranberries, orange juice, Grand Marnier (or extra orange juice), sugar, salt, and orange zest in a small saucepan over medium heat. Cook for 6 to 8 minutes, stirring occasionally until the cranberries break down and the sauce thickens.
  3. Prepare the cheesecake layer: In a large bowl, beat the softened cream cheese and 3/4 cup sugar until smooth and creamy. Add vanilla extract and eggs, mixing just until combined to maintain the batter's light texture.
  4. Assemble the bars: Spread the cheesecake mixture evenly over the partially baked sugar cookie crust. Dollop spoonfuls of the warm cranberry orange sauce over the cheesecake layer. Using a butter knife, gently swirl the sauce through the cream cheese mixture to create a marbled effect.
  5. Bake the bars: Return the pan to the oven and bake for an additional 30 minutes at 350°F, or until the cheesecake layer is set and firm to the touch.
  6. Chill and serve: Remove the bars from the oven and allow to cool slightly. Refrigerate for about 2 hours to fully chill before cutting into bars and serving.

Notes

  • Make sure the cream cheese is softened to room temperature for easier mixing and a smoother cheesecake texture.
  • If Grand Marnier is not available, substituting with extra orange juice will maintain the citrus flavor.
  • Use a sharp knife when cutting to get clean edges on the bars.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Allow the cranberry sauce to cool slightly before swirling to prevent mixing completely with the cheesecake, retaining distinct swirls.

Find it online: https://dishcooks.com/cranberry-cheesecake-bars-recipe/