A classic during the holidays or any time of the year are these cranberry-orange cheesecake bars!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 hrs |
| Total Time: | 5 hrs 55 mins |
| Servings: | 12 |
| Yield: | 12 bars |
Ingredients
- ½ cup butter, softened
- ⅓ cup packed brown sugar
- ½ cup chopped walnuts
- 1 cup all-purpose flour
- 2 (8 ounce) packages cream cheese, softened
- ½ cup white sugar
- 1 cup dried cranberries
- 6 tablespoons orange juice
- 2 eggs, beaten
- 1 tablespoon grated orange zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine butter and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Stir in flour and walnuts until crumbly. Press mixture into the bottom of a 9-inch square baking dish.
- Bake in the preheated oven until lightly browned, about 15 minutes. Remove and allow to cool.
- Meanwhile, combine cream cheese and white sugar in a large bowl; beat with an electric mixer until smooth. Add cranberries, orange juice, eggs, orange zest, and vanilla extract, mix until well combined. Spread cream cheese filling onto cooled crust.
- Bake until surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, 25 to 30 minutes. Let cool on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
- Cut into 12 bars and serve.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 14 g |
| Sodium | 177 mg |
| Sugars | 22 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
The crust was a bit on the thick side but it was yummy. The orange flavoring was very subtle. Next time I would add a tsp of orange extract. Thanks for the recipe.