Description
These cheesecake bars capture the cozy comfort of cranberries and orange in every bite, with a buttery graham crust and a glossy cranberry-orange topping.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
- 16 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons orange zest
- 1/4 cup fresh orange juice
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar (for topping)
- 1/4 cup water
- 1 tablespoon orange juice (for topping)
- 1 teaspoon orange zest (for topping)
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Instructions
- 1. Preheat your oven to 325°F (163°C) and line a 9×9-inch baking pan with parchment paper.
- 2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, salt, and melted butter. Press into the bottom of the pan.
- 3. Bake the crust for 10 minutes, then allow it to cool slightly.
- 4. In a large bowl, beat cream cheese with 2/3 cup granulated sugar until smooth. Add eggs one at a time, mixing well. Fold in orange zest, fresh orange juice, vanilla, and sour cream.
- 5. Pour the cream cheese mixture over the crust and bake for 30 to 35 minutes until the center is set.
- 6. Cool to room temperature, then chill in the refrigerator for at least 2 hours.
- 7. For the topping, combine cranberries, 1/2 cup sugar, water, orange juice, and zest in a saucepan. Simmer until thickened, about 8–10 minutes.
- 8. Spread the cooled topping over the cheesecake and cut into squares to serve.