Cranberry Swirl Cheesecake Bars

Name: Cranberry Swirl Cheesecake Bars
Total time: 1 h 40 min
Yield: 12 serving(s)
Ingredients: 1/2 c. cranberries (thawed if frozen); 1/2 c. frozen raspberries, thawed; 1 tsp. grated orange zest plus 1/4 cup orange juice; 1 c. sugar, divided; 4 tbsp. unsalted butter, melted, plus more for pan; 1 9-oz pkg. chocolate wafer cookies (such as Nabisco Famous Wafers); 3 8-oz pkgs. cream cheese, at room temp; 3/4 c. sour cream; 2 tbsp. all-purpose flour; 2 tsp. pure vanilla extract; 3 large eggs

Cheesecake that's easy to make and share

By Kate MerkerUpdated: Nov 30, 2020

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Mike Garten

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Yields:

12 serving(s)

Total Time:

1 hr 40 mins

Jump to recipe

Creamy cheesecake bars with cranberries, raspberries, fresh orange, and a chocolate cookie crust is a festive dessert that's fun for the holidays. Make it sparkle in the GH Baker Set, available on qvc.com

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Ingredients

1/2 cup
cranberries (thawed if frozen)
1/2 cup
frozen raspberries, thawed
1 tsp.
grated orange zest plus 1/4 cup orange juice
1 cup
sugar, divided
4 Tbsp.
unsalted butter, melted, plus more for pan
1
9-oz pkg. chocolate wafer cookies (such as Nabisco Famous Wafers)
3
8-oz pkgs. cream cheese, at room temp
3/4 cup
sour cream
2 Tbsp.
all-purpose flour
2 tsp.
pure vanilla extract
3
large eggs

Directions

1. Step 1In a medium saucepan, combine cranberries, raspberries, orange zest and juice and 1/4 cup sugar. Simmer, stirring occasionally, until cranberries burst and sauce thickens, 5 to 7 minutes. Transfer mixture to food processor and puree until smooth. Strain into medium bowl, let cool 10 minutes, then refrigerate until ready to use.
2. Step 2Heat oven to 375°F. Grease a 9- by 13-inch baking pan with some butter. In clean food processor, pulse chocolate wafers into fine crumbs. Add melted butter and pulse to incorporate. Press crumb mixture into bottom and 2½ inches up sides of pan. Bake until crust is set and fragrant, 10 to 12 minutes. Transfer to wire rack to cool. Reduce oven temperature to 325°F.
3. Step 3While crust is cooling, in large bowl, using an electric mixer, beat together cream cheese, sour cream, flour, vanilla and remaining 3/4 cup sugar until smooth. Beat in eggs 1 at a time. Transfer ½ cup filling to a bowl; set aside. Pour remaining filling into cooled crust.
4. Step 4Whisk reserved filling into cranberry mixture (it will be thin) and transfer to resealable plastic bag. Snip tiny corner off bag and pipe lines lengthwise over batter. Drag skewer across lines to form pattern. Bake until cheesecake is just set (center should still wobble slightly), 18 to 20 minutes. Let cool completely, then refrigerate at least 3 hours before cutting into bars.