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Cranbery Walnut Cheesecake Bars



prep time:

45 mins

cook time:

1 hour 0 mins

Total time:

1 hour 45 mins





  1. Combine all cranberry puree ingredients in a small saucepan; cook over medium heat 8-10 minutes. Use whisk or spoon to help break down cranberries. 
  2. Place fine-mesh strainer over small bowl. Using spatula, squeeze through all liquid. Dispose of the solids. Let cool to room temperature.
  3. Heat oven to 325ºF. Line 8-inch square baking pan with parchment paper.
  4. Combine walnuts, graham cracker crumbs, and 1/4 cup sugar in food processor bowl. Pulse until mixture resembles fine sand and walnuts are completely ground. Add melted butter; pulse until crust comes together. Press crust firmly and evenly into the pan.
  5. Meanwhile, beat cream cheese in standing mixer fitted with paddle attachment at medium-low speed 1 minute or until light and fluffy. (Using a higher speed will incorporate too much air into batter.) Scrape down side of bowl halfway thorugh mixing. Add crème fraîche, powdered sugar and vanilla; beat 30 seconds. Add eggs, 1 at a time, beating until fully incorporated.
  6. Pour cheesecake batter over crust. Drizzle with cranberry puree on top. Using skewer or chopstick, make swirl pattern.
  7. Bake for 45-55 minutes or until cheesecake is slightly puffed, but not yet golden. (Jiggly is ok! It will continue to cook as it cools.)
  8. Let cool 1 hour before refrigerating 3 hours or until completely cool. Cut into bars to serve.