Cranbery Walnut Cheesecake Bars
Servings:
9
prep time:
45 mins
cook time:
1 hour 0 mins
Total time:
1 hour 45 mins
Ingredients
FOR THE CRANBERRY PUREE
-
6 oz fresh or frozen
-
¼ cup granulated white sugar
-
¼ cup water
-
½ orange, zest
FOR THE CRUST
-
¾ cup walnuts
-
1 ½ cups graham cracker crumbs
-
¼ cup sugar
-
9 tablespoons butter, melted
FOR THE CHEESECAKE
-
16 oz full-fat cream cheese, room temperature
-
Vermont Creamery Crème Fraîche
½ cup room temperature
-
½ cup powdered sugar
-
1 tablespoon vanilla extract
-
2 large eggs, room temperature
Directions
- Cook cranberry puree by combining all ingredients in a small saucepan over medium heat for 8-10 minutes. Use a whisk or spoon to help break down the cranberries
- Once cooked, place a fine mesh strainer over a small bowl and, using a spatula, squeeze through all of the liquid and dispose of the solids. Let cool at room temperature
- Preheat oven to 325º
- Line an 8x8 pan with parchment paper
- In a food processor, combine the walnuts, graham cracker crumbs, and sugar. Pulse until the mixture resembles a fine sand and the walnuts are completely pulverized. Pour in butter and pulse until it comes together. Press the crust firmly and evenly into the pan
- Meanwhile in a standing mixer fitted with a paddle attachment, cream the cream cheese over medium-low speed for 1 minute. Do not use a higher speed, or you will incorporate too much air into the batter. Scrape the cream cheese from the sides of the bowl halfway through mixing. 
- Add in the crème fraîche, powdered sugar, and vanilla, beating for 30 seconds
- Add in the eggs, one by one, beating until fully incorporated
- Pour batter over crust. Drizzle the cranberry puree on top. With a skewer or chopstick, make a swirl pattern
- Bake for 45-55 minutes. The cheesecake should be slightly puffed, but should not be golden. Jiggly is ok! It will continue to cook as it cools
- Allow to cool for 1 hour before placing into fridge to cool completely, about 3 hours more. Cut into bars and serve!
