Cranberry-Swirl Cheesecake Bars

This dessert combines the best parts of cheesecake – an unctuous creamy filling and a cookie crumb crust – in an easy-to-make bar.  Jellied cranberry sauce creates the vibrant swirl of flavor and color.  Chill the bars at least 2 hours before serving.

Cranberry-Swirl Cheesecake Bars Recipe

Cranberry-Swirl Cheesecake Bars

20 chocolate wafer cookies, coarsely broken

¼ cup semi-sweet chocolate chips

1 Tbsp. plus 1/3 cup sugar, divided

3 Tbsp. unsalted butter, melted

¾ cup (14 oz., can) jellied cranberry sauce

1 tsp. grated orange peel

2 (8 oz. each) cream cheese, softened

1 egg

1 egg yolk

½ tsp. vanilla

Heat oven to 350 F.  Line 8 inch square baking pan with foil, leaving edges slightly overhanging; lightly coat bottom with cooking spray.  Pulse cookies, chocolate chips and 1 tablespoon of the sugar in food processor until finely ground.  Add butter; pulse until moist clumps form.  Press into bottom of pan.

Bake 8 minutes or until set. Cool completely on wire rack.

Meanwhile, puree cranberry sauce and orange peel in food processor until smooth; remove.  Pulse cream cheese and remaining 1/3 cup sugar in clean food processor until smooth.  Add egg and egg yolk one at a time, pulsing briefly until blended.  Add vanilla; pulse just until blended.  Pour over crust.

Pour cranberry mixture in large spoonfuls randomly over top of cheesecake mixture.  Run thin knife gently through batter to swirl.

Bake 25 to 30 minutes or until cheesecake is just set but not firm and toothpick inserted in center comes out clean.  Cool completely in pan on wire rack.  Refrigerate 2 hours or overnight until firm.  Use foil to remove bars from pan before cutting.  Store in refrigerator.               16 bars

 

(Recipe for Cranberry-Swirl Cheesecake Bars was in Cooking Club magazine, Winter 2014)