Cranberry Cheesecake Bars

A cheesecake bar with a crumb crust and cranberry topping, garnished with whole cranberries.

5 from 1 vote

These easy Cranberry Cheesecake Bars feature a buttery graham cracker crust, creamy cheesecake filling, and sweet-tart cranberry topping. Perfect for Thanksgiving, Christmas, or any cozy get-together, this make-ahead dessert is simple, festive, and absolutely delicious.

Prep Time25

Cook Time40

Cool Time2

Total Time3 5

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 269kcal

Author: Keri

Ingredients

For the graham cracker crust

1 ½ cups Graham Cracker Crumbs
¼ cups Granulated Sugar
6 tablespoons Butter melted

For the cheesecake filling

16 ounces Cream Cheese softened
¾ cup Granulated Sugar
2 large Eggs
1 teaspoon Vanilla Extract
½ cup Sour Cream
1 cup Cranberry Sauce homemade or canned, whole berry

Instructions

Preheat oven to 325°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, mix the graham cracker crumbs, ¼ cup sugar, and melted butter. Press firmly into the bottom of the pan to form the crust.
1 ½ cups Graham Cracker Crumbs, ¼ cups Granulated Sugar, 6 tablespoons Butter
In a large bowl, beat the cream cheese and ¾ cup sugar until smooth. Add eggs one at a time, then mix and blend well.
16 ounces Cream Cheese, ¾ cup Granulated Sugar, 2 large Eggs
Next, add in vanilla and sour cream until combined.
1 teaspoon Vanilla Extract
Pour cheesecake batter over the crust and spread evenly. Bake the cheesecake bars for 35-40 minutes, or until the center is just set.
½ cup Sour Cream
After the cheesecake bars have cooled for 1 hour at room temperature, spread the cranberry sauce evenly over the top.
1 cup Cranberry Sauce
Refrigerate at least 2 hours before slicing into bars.

Notes

For best results, let the cream cheese and eggs set at room temperature for 30 minutes.

Store any leftovers, covered, in the refrigerator for up to 4 or 5 days.

In place of the cranberry sauce, use a can of your favorite pie filling and make this more of a year-round recipe.

Try replacing the graham crackers with gingersnaps or vanilla wafers for a different taste and texture.

Nutrition