Cranberry Swirl Cheesecake Bars

Cranberry Swirl Cheesecake Bars takes around 45 minutes from beginning to end. One serving contains 141 calories, 4g of protein, and 9g of fat. This recipe serves 16 and costs 68 cents per serving. This recipe from Handle the Heat has 246 fans. If you have granulated sugar, vanillan extract, cranberries, and a few other ingredients on hand, you can make it. With a spoonacular score of 12%, this dish is rather bad. If you like this recipe, you might also like recipes such as Eggnog Cranberry Swirl Cheesecake Bars, Cranberry Swirl Cheesecake, and Cranberry Swirl Cheesecake.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

For the Crust:Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper or foil, leaving an overhang on all sides. Spray with nonstick cooking spray.In a food processor, pulse the wafer cookies and sugar until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until slightly firm, about 12 minutes. Place on a cooling rack to cool completely.For the filling:Place the cranberries, 1/4 cup of the sugar, liqueur, and water in a saucepan. Bring to a boil and cook for 6 to 8 minutes, or until the cranberries burst and the mixture is syrupy. Cool for 20 minutes. Using a food processor, blender, or immersion blender, puree mixture until smooth, adding more water to thin out if necessary. Combine the remaining 1/2 cup granulated sugar, cream cheese, and vanilla in a large bowl and beat with an electric mixer at medium speed until smooth. Add the eggs, one at a time, and beat until combined. Add the flour and salt and beat until combined. Pour the cream cheese mixture into the prepared baking pan. Drop dollops of the cranberry mixture onto cream cheese mixture and swirl with the blunt end of a skewer. Bake at 350°F until the cheesecake is set but still slightly jiggly in the center, about 40 to 50 minute. Do not overbake.Place the cheesecake on a cooling rack to cool completely in pan. Cover and chill until firm, at least 2 hours and up to 2 days. Using the overhang, transfer cheesecake to a cutting board to cut into squares before serving.

 

Step by step:

1. For the Crust:Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper or foil, leaving an overhang on all sides. Spray with nonstick cooking spray.In a food processor, pulse the wafer cookies and sugar until finely ground.

2. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass.

3. Bake until slightly firm, about 12 minutes.

Place on a cooling rack to cool completely.For the filling

1. Place the cranberries, 1/4 cup of the sugar, liqueur, and water in a saucepan. Bring to a boil and cook for 6 to 8 minutes, or until the cranberries burst and the mixture is syrupy. Cool for 20 minutes. Using a food processor, blender, or immersion blender, puree mixture until smooth, adding more water to thin out if necessary.

2. Combine the remaining 1/2 cup granulated sugar, cream cheese, and vanilla in a large bowl and beat with an electric mixer at medium speed until smooth.

3. Add the eggs, one at a time, and beat until combined.

4. Add the flour and salt and beat until combined.

5. Pour the cream cheese mixture into the prepared baking pan. Drop dollops of the cranberry mixture onto cream cheese mixture and swirl with the blunt end of a skewer.

6. Bake at 350°F until the cheesecake is set but still slightly jiggly in the center, about 40 to 50 minute. Do not overbake.

7. Place the cheesecake on a cooling rack to cool completely in pan. Cover and chill until firm, at least 2 hours and up to 2 days. Using the overhang, transfer cheesecake to a cutting board to cut into squares before serving.

Nutrition Information:

covered percent of daily need