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Cranberry Almond Swirl Cheesecake Cookie Bars
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Prep Time:
20 minutes
Cook Time:
47 minutes
Total Time:
577 minutes
Indulge in sophisticated cranberry-swirled cheesecake bars with a hint of almond flavor.
Ingredients:
  • 2 tablespoons white sugar
  • 1.75 cups graham cracker crumbs
  • 0.5 cup butter, melted
  • 0.75 cup fresh cranberries
  • 0.25 cup water
  • 0.75 cup white sugar, divided
  • 2 (8 ounce) packages cream cheese, at room temperature
  • 2 eggs, at room temperature
  • 5 tablespoons milk, at room temperature
  • 1 tablespoon lemon juice
  • 1.5 teaspoons almond extract
  • 0.33333334326744 cup sliced almonds, or to taste
Instructions:
  • Preheat the oven to 350°F (175°C) while you prepare the baking dish by lining a 9x13-inch pan with aluminum foil and a light coating of cooking spray.
  • In a bowl, unite graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Stir until the crumbs are evenly coated with butter. Press the mixture into a baking dish to create a smooth, compact layer.
  • Bake in the preheated oven for 8 to 10 minutes until lightly browned. Then, remove the crust and allow it to cool while keeping the oven on.
  • In a saucepan over medium-high heat, combine cranberries, water, and 1/4 cup sugar. Bring to a boil and cook for about 7 minutes until cranberries burst and mixture thickens. Cool for 15 minutes, then blend until smooth, adding water to reach desired consistency.
  • In a bowl, mix together the remaining sugar and cream cheese until smooth using an electric mixer. Scrape down the sides of the bowl every 90 seconds during the 4-minute process. Beat in the eggs one at a time, ensuring each addition is well incorporated. Then add the milk, lemon juice, and almond extract, and mix on medium-low speed until well combined.
  • Evenly spread batter over the cooled crust. Dollop cranberry sauce on top and swirl it through the batter with a knife. Sprinkle almonds evenly over the cheesecake.
  • Bake in the preheated oven for 27 to 33 minutes until set. Allow to cool for at least 30 minutes. Refrigerate for 8 hours to overnight until fully set. Slice into bars the following day.

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