Description
These Cranberry Cheesecake Bars combine a fragrant gingersnap cookie crust with a smooth, creamy cheesecake filling swirled with a tangy homemade cranberry topping. Perfectly balanced with hints of orange liqueur and vanilla bean, these bars are a festive dessert ideal for holiday gatherings or anytime you want a deliciously rich yet refreshing treat.
Ingredients
Cranberry Topping
- 3/4 cup fresh or frozen cranberries
- 1/4 cup granulated sugar
- 2 tablespoons Grand Marnier or orange liqueur
- 3 tablespoons water
- 1/4 teaspoon kosher salt
Crust
- 1 1/2 cups gingersnap cookie crumbs (about 15-20 cookies)
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- Pinch of kosher salt
Cheesecake Filling
- 16 oz cream cheese, room temperature
- 2/3 cup granulated sugar
- 1 cup sour cream, room temperature
- 2 eggs, room temperature
- 1 teaspoon vanilla bean paste
- 1 tablespoon Grand Marnier or orange liqueur
- 1/4 teaspoon kosher salt
Instructions
- Prepare the Cranberry Topping: In a small saucepan, combine cranberries, sugar, Grand Marnier, water, and salt. Cook over low heat, stirring occasionally for about 20 minutes until the sauce thickens and cranberries become very soft. Allow to cool completely. This can be prepared up to 3 days ahead and stored in an airtight container in the fridge. Bring to room temperature before using.
- Make the Crust: Preheat the oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving extra overhang for easy removal. Pulse gingersnap cookies in a food processor until finely ground. In a bowl, mix the cookie crumbs with sugar, melted butter, and a pinch of salt until it resembles wet sand. Press the mixture evenly and firmly into the prepared pan. Bake for 10 minutes, then remove and let cool to room temperature. Reduce oven temperature to 300°F (150°C).
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar using a hand mixer on medium speed until smooth and fluffy, about 4-5 minutes. Add eggs one at a time, then mix in sour cream, vanilla bean paste, Grand Marnier, and salt until fully combined and smooth.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust in the pan. Dollop spoonfuls of the cooled cranberry topping onto the filling. Using a toothpick or chopstick, gently swirl the cranberry topping into the cheesecake filling for a marbled effect. Bake at 300°F (150°C) for 40-50 minutes until the filling is set but still slightly jiggly in the center.
- Cool and Chill: Remove the cheesecake from the oven and let it cool completely to room temperature. Cover and refrigerate for at least 4 hours or overnight to fully set before removing from the pan. Use the parchment overhang to lift out the cheesecake and cut into 9 equal squares for serving.
Notes
- The cranberry topping can be made in advance and kept refrigerated up to 3 days.
- Ensure all dairy ingredients are at room temperature for a smooth cheesecake batter.
- Swirling the cranberry topping gently prevents it from mixing completely, creating beautiful marbled bars.
- Use an 8x8 inch pan for even thickness and baking time.
- For an alcohol-free version, substitute Grand Marnier with orange juice or omit it entirely.
- Allow full chilling time to achieve clean cutting without cracking.
