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Cranberry Orange Cheesecake Bars with Graham Cracker Crust

Cranberry orange cheesecake bars bake over a buttery graham cracker crust and get a bright cranberry-orange swirl. Chill them until set for creamy, neatly sliceable bars with a slight tang from sour cream.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling and chilling 7 hours
Total Time 8 hours 40 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry topping
  • 1 bag (12 oz) cranberries fresh or frozen
  • 0.5 cup granulated sugar
  • 0.25 cup orange juice
  • 1 tsp orange zest finely grated
For the crust
  • 1 cooking spray nonstick; as needed
  • 2 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 8 tbsp unsalted butter melted
  • 0.25 tsp fine salt
For the filling
  • 3 block (8 oz) cream cheese softened
  • 1 cup granulated sugar
  • 3 eggs large; at room temperature
  • 0.5 cup sour cream at room temperature
  • 1 tbsp orange zest finely grated
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking pan
  • 1 electric mixer

Method
 

Make the cranberry topping
  1. Combine the cranberries, sugar, orange juice, and orange zest in a 2-quart saucepan.
  2. Bring the mixture to a simmer over medium heat and cook for 8 to 10 minutes, stirring occasionally, until most of the berries have burst and the mixture has thickened.
  3. Transfer the topping to a bowl and let it cool completely.
Make the crust
  1. Preheat the oven to 350°F.
  2. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the long sides, and lightly coat the parchment with nonstick cooking spray.
  3. Stir together the graham cracker crumbs, sugar, melted butter, and salt.
  4. Press the mixture firmly into an even layer in the pan.
  5. Bake for 10 minutes.
Make the filling and bake
  1. Reduce the oven temperature to 325°F.
  2. Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 2 to 3 minutes, scraping down the bowl as needed, until smooth.
  3. Beat in the eggs one at a time on low speed.
  4. Mix in the sour cream, orange zest, and vanilla just until combined.
  5. Pour the filling over the warm crust.
  6. Spoon the cooled cranberry topping over the filling in small dollops.
  7. Gently swirl the topping through the filling with a knife.
  8. Bake for 40 to 50 minutes, until the edges are set and the center still has a slight wobble.
  9. Cool in the pan on a rack for 1 hour.
  10. Cover and refrigerate for at least 6 hours until thoroughly chilled and set.
  11. Lift the bars from the pan using the parchment overhang.
  12. Cut into 24 pieces.

Notes

For clean slices, chill the bars thoroughly and wipe the knife between cuts. Store covered in the refrigerator for up to 4 days; freeze for up to 2 months. Gluten-free graham cracker crumbs can be used for a gluten-free variation.