Description
These festive cheesecake bars feature a creamy, tangy filling layered over a spicy gingersnap crust, with a vibrant cranberry-orange swirl that adds a bright, fruity touch. Easy to make and perfect for potlucks or holiday gatherings, these bars offer the indulgence of cheesecake with less fuss.
Ingredients
Scale
Crust
- 2 cups (240 g) gingersnap cookie crumbs
- 5 tbsp unsalted butter, melted
- 1 tbsp brown sugar
- Pinch of salt
Filling
- 16 oz (450 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) sour cream
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 orange
Cranberry Swirl
- 1 cup fresh or frozen cranberries
- 1/4 cup (50 g) sugar
- 2 tbsp water
- 1 tsp orange zest
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper for easy removal of the bars.
- Make the Crust: In a bowl, combine gingersnap cookie crumbs, melted butter, brown sugar, and a pinch of salt. Press this mixture evenly into the bottom of the prepared pan. Bake the crust for 8 minutes, then let it cool slightly.
- Prepare Cranberry Swirl: In a small saucepan, simmer fresh or frozen cranberries with sugar, water, and orange zest over medium heat for 6 to 8 minutes until the mixture becomes thick and jammy. Allow it to cool, then blend until smooth or mash well to your preferred texture.
- Make the Filling: Beat the softened cream cheese and granulated sugar together until silky smooth. Mix in sour cream, eggs, vanilla extract, and orange zest just until all ingredients are combined, being careful not to overmix.
- Assemble the Bars: Pour the cream cheese filling over the cooled gingersnap crust. Dollop the cranberry puree over the filling and use a knife to create swirls for a marbled effect.
- Bake: Bake the assembled bars in the preheated oven for 28 to 32 minutes until the edges are set but the center still wobbles slightly when jiggled.
- Cool and Chill: Allow the cheesecake bars to cool to room temperature, then refrigerate for at least 4 hours to set completely before slicing and serving.
Notes
- Use room temperature cream cheese for a smoother filling without lumps.
- If you prefer a firmer swirl texture, blend the cranberry sauce less, leaving it slightly chunky.
- For easier slicing, chill the bars overnight.
- Gingersnap crumbs can be found pre-made or you can quickly crush gingersnap cookies at home.
- These bars keep well refrigerated for up to 4 days.
