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Festive Cranberry Orange Cheesecake Bars – Easy Holiday Dessert

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These Festive Cranberry Orange Cheesecake Bars feature a buttery shortbread crust, a silky smooth cheesecake filling swirled with tart cranberries, and a bright pop of orange. They’re easy to make, require no water bath, and are perfect for holiday gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 grams)
  • ½ cup powdered sugar (60 grams)
  • ¾ cup cold unsalted butter (170 grams), cut into small cubes
  • ¼ teaspoon salt
  • 2 cups fresh or frozen cranberries (200 grams)
  • ⅓ cup granulated sugar (65 grams)
  • ¼ cup fresh orange juice (60 ml)
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 16 ounces cream cheese (450 grams), softened to room temperature
  • ¾ cup granulated sugar (150 grams)
  • 2 large eggs, room temperature
  • ¼ cup sour cream (60 ml)
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour (8 grams)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9-inch pan with parchment paper, leaving an overhang on two opposite sides.
  2. Make the cranberry orange swirl: In a medium saucepan, combine the cranberries, ⅓ cup sugar, orange juice, and orange zest. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens — about 8 to 10 minutes. Remove from heat, stir in the vanilla, and let it cool.
  3. Make the shortbread crust: In a food processor, pulse the flour, powdered sugar, and salt together. Add the cold butter cubes and pulse until the mixture looks like coarse sand with a few pea-sized butter pieces remaining. Press the mixture evenly into the bottom of your prepared pan. Bake for 18 to 20 minutes, until the edges are just starting to turn golden. Set aside to cool slightly.
  4. Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth — about 2 minutes. Scrape down the sides and the bottom of the bowl. Add the ¾ cup sugar and beat until fluffy, another 2 minutes. Add the eggs one at a time, beating on low after each just until combined. Mix in the sour cream, vanilla, and the tablespoon of flour until just smooth.
  5. Assemble the bars: Pour the cheesecake filling over the warm crust and spread it evenly. Drop spoonfuls of the cooled cranberry mixture all over the top — about 8 to 10 dollops. Use a butter knife or skewer to gently swirl them together.
  6. Bake: Place the pan in the oven and bake for 35 to 40 minutes. The edges should look set and slightly puffed, but the center will still jiggle slightly when you gently shake the pan. Turn off the oven, crack the door open, and let the bars sit inside for 10 minutes.
  7. Cool completely: Remove the pan from the oven and place it on a wire rack. Let it cool to room temperature, then refrigerate for at least 4 hours — overnight is even better.
  8. Slice and serve: Use the parchment overhang to lift the entire block out of the pan. Place it on a cutting board and use a sharp knife to slice into 16 squares. For the cleanest cuts, wipe the knife clean between each slice.

Notes

Room temperature ingredients are non-negotiable. Don’t overmix the filling. For a water bath shortcut, place a shallow pan of hot water on the oven rack below the cheesecake. Patience with cooling is key to prevent cracks. These bars taste even better after a day or two in the fridge.

Nutrition

Keywords: cranberry orange cheesecake bars, holiday dessert, easy cheesecake bars, cranberry dessert, Christmas dessert, Thanksgiving dessert

Find it online: https://dahliadishes.com/festive-cranberry-orange-cheesecake-bars-easy-holiday-dessert/