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Cozy Cranberry Orange Cheesecake Bars with Shortbread Crust

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These Cozy Cranberry Orange Cheesecake Bars feature a buttery shortbread crust, a velvety cheesecake layer, and a tart-sweet cranberry topping. They’re perfect for cozy evenings and holiday gatherings.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ teaspoon salt
  • ¾ cup (170g) unsalted butter, cold and cut into small cubes
  • 1 teaspoon vanilla extract
  • 16 ounces (450g) cream cheese, softened to room temperature
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of one large orange (about 1 tablespoon)
  • 2 tablespoons freshly squeezed orange juice
  • ¼ cup (60ml) sour cream, room temperature
  • 2 cups (200g) fresh or frozen cranberries
  • ½ cup (100g) granulated sugar
  • ¼ cup (60ml) orange juice
  • 1 tablespoon orange zest
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
  2. In a food processor, pulse together flour, sugar, and salt. Add cold butter cubes and vanilla extract; pulse until mixture resembles coarse sand and holds together when squeezed. Press firmly into the bottom of the prepared pan. Bake for 18-20 minutes until edges are lightly golden. Set aside to cool.
  3. In a medium saucepan over medium heat, combine cranberries, sugar, orange juice, and orange zest. Cook, stirring occasionally, until cranberries pop and release juices (about 5-7 minutes). Stir in cornstarch slurry and cook for 1 minute until thickened. Remove from heat and let cool.
  4. In a large bowl, beat softened cream cheese with an electric mixer until smooth (about 2 minutes). Add sugar and beat until combined. Add eggs one at a time, beating on low speed after each addition. Mix in vanilla extract, orange zest, orange juice, and sour cream until smooth.
  5. Pour cheesecake filling over cooled shortbread crust and spread evenly. Drop spoonfuls of cooled cranberry topping over the filling; gently swirl with a knife or toothpick to create ribbons.
  6. Bake at 350°F (175°C) for 35-40 minutes, until edges are set and center jiggles slightly. Cool completely on a wire rack, then refrigerate for at least 4 hours, preferably overnight.
  7. Lift bars out of pan using parchment overhang. Cut into 16 squares with a sharp knife, wiping blade clean between cuts. Serve cold or at room temperature.

Notes

For best results, ensure cream cheese and eggs are at room temperature. Do not skip the chilling time; it allows the bars to set properly and flavors to meld. If using frozen cranberries, do not thaw them. For a gluten-free version, use a 1:1 gluten-free baking flour blend.

Nutrition

Keywords: cranberry orange cheesecake bars, shortbread crust, holiday dessert, cheesecake bars, cranberry dessert

Find it online: https://blingbite.com/cozy-cranberry-orange-cheesecake-bars-with-shortbread-crust/