Cranberry Orange Cheesecake Bars (Print Version)

Rich cheesecake bars, orange-infused filling, buttery crust, and tangy cranberry topping—delightful dessert squares.

# Components:

→ Crust

01 - 1 1/2 cups (180 g) graham cracker crumbs
02 - 1/4 cup (50 g) granulated sugar
03 - 1/2 cup (115 g) unsalted butter, melted
04 - 1/4 teaspoon salt

→ Cheesecake Filling

05 - 16 oz (450 g) cream cheese, softened
06 - 2/3 cup (130 g) granulated sugar
07 - 2 large eggs
08 - 2 teaspoons orange zest (from 1 orange)
09 - 1/4 cup (60 ml) fresh orange juice
10 - 1 teaspoon vanilla extract
11 - 1/4 cup (60 ml) sour cream

→ Cranberry Topping

12 - 1 1/2 cups (150 g) fresh or frozen cranberries
13 - 1/2 cup (100 g) granulated sugar
14 - 1/4 cup (60 ml) water
15 - 1 tablespoon orange juice
16 - 1 teaspoon orange zest

# Method:

01 - Preheat your oven to 325°F (160°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper, ensuring an overhang on two opposite sides for easy removal.
02 - In a mixing bowl, combine graham cracker crumbs, granulated sugar, salt, and melted butter until thoroughly moistened. Press this mixture firmly and evenly into the prepared baking pan. Bake for 10 minutes. Remove from the oven and allow to cool slightly.
03 - In a separate bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Incorporate the eggs one at a time, mixing well after each addition. Gently blend in the orange zest, fresh orange juice, vanilla extract, and sour cream until just combined. Avoid overmixing. Pour this filling carefully over the cooled crust.
04 - Bake for 30–35 minutes, or until the center of the cheesecake is just set but still has a slight wobble. Let the cheesecake cool to room temperature, then cover and chill in the refrigerator for at least 2 hours to allow it to firm up.
05 - While the cheesecake chills, prepare the cranberry topping. In a saucepan, combine cranberries, granulated sugar, water, orange juice, and orange zest. Bring the mixture to a simmer over medium heat, stirring occasionally. Continue to cook until the cranberries have burst and the mixture has thickened, approximately 8–10 minutes. Remove from heat and let cool completely.
06 - Once the cheesecake is thoroughly chilled, spread the cooled cranberry topping evenly over the surface. Use the parchment paper overhang to carefully lift the baked cheesecake from the pan. Cut into desired squares and serve.

# Expert Advice:

01 -
  • Perfect balance of sweet and tart flavors
  • Make ahead friendly for stress free entertaining
  • Easier than traditional cheesecake with the same decadent taste
  • Stunning presentation with minimal effort
02 -
  • These bars freeze beautifully for up to 3 months
  • The perfect make ahead dessert that actually tastes better on day two
  • Can be made gluten free by using gluten free graham crackers
  • Impressive enough for special occasions yet simple enough for weeknight baking
03 -
  • Allow cream cheese to come fully to room temperature about 1 hour on the counter for the smoothest filling without lumps. Cold cream cheese is the number one cause of lumpy cheesecake.
  • For an extra special touch garnish individual bars with fresh orange zest curls or sugared cranberries before serving at holiday gatherings.
  • The secret to the perfect texture is not overmixing once the eggs are added. This prevents too much air from being incorporated which can cause cracks during baking.

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