Cranberry Swirl Cheesecake Bars are tangy, sweet, fresh, and rich. Look almost as good as they taste!
I haven’t posted anything in about a week and you may be wondering why. I was so busy GRADUATING COLLEGE that I just had no time to make an excellent recipe and write about it. I finished my bachelor’s degree which means I have one semester left for my culinary degree then I’ll be done with school forever! That is a simultaneously exciting yet terrifying thought.
After the holiday season I’m very much looking forward to having more time to dedicate to Handle the Heat and would like to know if you have any suggestions or requests for content you’d like to see in 2013?
Taste: Tangy, sweet, fresh, and rich.
Texture: The crust is firm and crunchy while the filling is incredibly smooth and luscious.
Ease: Much easier than a full sized cheesecake yet just as impressive.
Appearance: These bars look almost as great as they taste!
Pros: Easier, faster, more transportable, and a little lighter than traditional cheesecake. These would make a great festive treat for any holiday party.
Would I make this again? Yes.
How to make Cranberry Swirl Cheesecake Bars
For the crust:
20 chocolate wafer cookies (about 4 1/2 ounces)
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
For the filling:
3/4 cup fresh cranberries
3/4 cup granulated sugar, divided
2 tablespoons Chambord (raspberry liqueur)
2 tablespoons water
2 (8-ounce) packages 1/3-less fat cream cheese, at room temperature
1 teaspoon vanilla extract
2 large eggs
1 tablespoon flour
For the Crust:
Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper or foil, leaving an overhang on all sides. Spray with nonstick cooking spray.
In a food processor, pulse the wafer cookies and sugar until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until slightly firm, about 12 minutes. Place on a cooling rack to cool completely.
For the filling:
Place the cranberries, 1/4 cup of the sugar, liqueur, and water in a saucepan. Bring to a boil and cook for 6 to 8 minutes, or until the cranberries burst and the mixture is syrupy. Cool for 20 minutes. Using a food processor, blender, or immersion blender, puree mixture until smooth, adding more water to thin out if necessary.
Combine the remaining 1/2 cup granulated sugar, cream cheese, and vanilla in a large bowl and beat with an electric mixer at medium speed until smooth. Add the eggs, one at a time, and beat until combined. Add the flour and salt and beat until combined.
Pour the cream cheese mixture into the prepared baking pan. Drop dollops of the cranberry mixture onto cream cheese mixture and swirl with the blunt end of a skewer. Bake at 350°F until the cheesecake is set but still slightly jiggly in the center, about 40 to 50 minute. Do not overbake.
Place the cheesecake on a cooling rack to cool completely in pan. Cover and chill until firm, at least 2 hours and up to 2 days. Using the overhang, transfer cheesecake to a cutting board to cut into squares before serving.
Recipe by Tessa of Handle the Heat
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