Christmas Cheesecake Bars
Make these delicious Christmas cheesecake bars with a graham cracker crust, creamy filling, and festive cranberry swirl. Perfect holiday dessert ready in under 90 minutes!
Equipment
- 9x13 inch baking pan
- parchment paper
- mixing bowl
- electric mixer
- spatula
- knife
- cutting board
- measuring cups
- measuring spoons
- oven
- wire rack
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs from about 10 full graham cracker sheets
- 0.25 cup granulated sugar
- 0.5 cup unsalted butter melted
For the Cheesecake Filling
- 24 oz cream cheese softened to room temperature (three 8-ounce blocks)
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract
- 0.25 cup sour cream at room temperature
- 2 tbsp all-purpose flour
For the Cranberry Swirl
- 0.5 cup whole berry cranberry sauce canned or homemade
Instructions
- Preheat your oven to 325°F. Lightly grease a 9x13 inch baking pan with non-stick cooking spray or butter. Line the pan with parchment paper, allowing some overhang on the longer sides to make lifting the bars easier later. In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and the melted butter. Stir thoroughly until all the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 8 to 10 minutes, until it’s lightly golden brown. Remove from the oven and let it cool slightly while you prepare the filling.
- In a large mixing bowl, using an electric mixer (either a stand mixer with a paddle attachment or a hand mixer), beat the softened cream cheese on medium speed for 2 to 3 minutes. Continue beating until it is completely smooth, light, and fluffy, ensuring there are no lumps. Gradually add 1 cup of granulated sugar to the cream cheese, beating until it is fully incorporated and the mixture is smooth and creamy. Be sure to scrape down the sides of the bowl as needed to ensure everything is well mixed.
- Add the eggs one at a time, beating on low speed just until each egg is fully incorporated into the mixture before adding the next. Avoid overmixing the eggs, as this can incorporate too much air and potentially lead to cracks in the cheesecake during baking. Stir in the vanilla extract, sour cream, and all-purpose flour until they are just combined and the filling is smooth.
- Carefully pour the prepared cheesecake filling evenly over the partially baked graham cracker crust in the prepared pan. Gently tap the pan on the counter a few times to help release any trapped air bubbles and ensure a smooth, even surface.
- Drop small spoonfuls, about ½ teaspoon each, of the whole berry cranberry sauce randomly over the top of the cheesecake filling. Using a knife or a wooden skewer, gently swirl the cranberry sauce through the filling to create a festive, marbled pattern. Be careful not to swirl too deeply, which could disturb the crust beneath.
- Bake for 35 to 40 minutes, or until the edges of the cheesecake are set and appear lightly golden, but the very center still has a slight jiggle when the pan is gently shaken. It's important not to overbake, as this can cause the cheesecake to crack.
- Once baked, remove the pan from the oven and place it on a wire rack to cool completely to room temperature. This will take about 1 to 2 hours. After it has cooled, cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set and chill.
- When the cheesecake is thoroughly chilled, use the parchment paper overhang to carefully lift the entire cheesecake out of the pan and onto a clean cutting board. Slice the cheesecake into 16 or 24 bars, depending on your desired serving size. For the cleanest cuts, wipe your knife with a warm, damp cloth between each slice. Serve the Christmas cheesecake bars chilled.
Notes
For the cleanest cuts, wipe your knife with a warm, damp cloth between each slice. Serve the Christmas cheesecake bars chilled.