Cranberry Cheesecake Bars
Serves 4 | with Buttery Graham Cracker Crust- Milk
- Soy
- Wheat
- Egg
- Milk
- Wheat
- Egg
- Fish
- Mustard
- Sulphites
- Sesame
- Crustaceans
- Soy
- Gluten
- Tree nuts
- May contain traces of allergens
- Oats
- Triticale
- Rye
- Barley
- Peanuts
These decadent cranberry cheesecake bars have a velvety cream cheese centre swirled with tangy cranberry spread. With a buttery graham cracker crust, these bars are sure to impress the whole family. Ingredients: Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • White sugar • Graham cracker crumbs (enriched wheat flour, sugars (sugar, brown sugar, molasses, honey), water, graham flour, vegetable oil shortening (canola, palm and modified palm oil), whole wheat flour, wheat bran, baking powder, salt, baking soda, ammonium bicarbonate) (wheat) • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Grade A egg • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk).
Ingredients
1 unit(s)
Cream Cheese
(Contains: Milk)
4 tbsp
Cranberry Spread
(May be present: Milk, Wheat, Egg, Fish, Mustard, Sulphites, Sesame, Crustaceans, Soy, Gluten, Tree nuts)
1.5 cup
Graham Cracker Crumbs
(Contains: Soy, Wheat May be present: Oats, Sulphites, Soy, Triticale, Rye, Milk, Gluten, Barley, Egg)
1 unit(s)
Egg
(Contains: Egg)
1 cup
White Sugar
(May be present: Wheat, Sesame, Soy, Fish, Crustaceans, Milk, Peanuts, Egg, Triticale, Mustard, Sulphites, Tree nuts)
1 unit(s)
Sour Cream
(Contains: Milk)
Not included in your delivery
0.13 tsp
Salt*
6.66 tbsp
Butter*
(Contains: Milk)
Nutrition facts
Cooking Steps
- Grease an 8x8-inch metal baking dish with 2 tsp softened butter.
- Line the base and sides of the dish with parchment paper, pressing down to adhere. (NOTE: Leave a 2-inch overhang on the sides of the dish. This helps to easily remove cheesecake bars once chilled.)
- Add 6 tbsp butter to a small pot over medium-low heat. Cook, stirring occasionally until butter is melted, 1 min.
- Meanwhile, add graham cracker crumbs, 3 tbsp sugar and a pinch of salt to a medium bowl, then stir to combine. Pour melted butter over graham cracker mixture and stir until mixture is combined and has the appearance of wet sand.
- Transfer graham cracker mixture to the prepared baking dish, then press mixture firmly down into the bottom. (TIP: Use the bottom of a 1/3 cup measuring cup to press the graham cracker mixture into the dish.)
- Bake in the middle of the oven until the crust is lightly golden-brown, 10-12 min.
- Meanwhile, add cream cheese and 1/3 cup sugar to a large bowl, then beat using an electric hand mixer or whisk until combined and no lumps remain, 1-2 min. Beat in egg and sour cream until smooth, 1 min.
- Remove graham cracker crust from the oven, then reduce oven temperature to 325ºF.
- Pour cheesecake batter over graham cracker crust, then smooth into an even layer using the back of a spoon or spatula.
- Dollop teaspoons of cranberry spread over cheesecake batter, then gently swirl through using a knife.
- Bake cheescake in the middle of the oven until filling is set around the edges with a slight wobble in the centre when gently shaken, 15-25 min.
- Remove from the oven and transfer to the a wire rack to cool for 30 minutes before transferring to the fridge to cool completely, 1 hr.
- When fully cool, remove cheesecake from the baking dish by running a butter knife along the edges of the pan, then gently pulling on the parchment paper.
- Cut into 12 slices and serve.
