Description
Delight in these luscious Cranberry Cheesecake Squares featuring a zesty gingersnap crust, creamy cheesecake batter, and a vibrant homemade cranberry compote swirled on top. Perfectly balanced with the tartness of cranberries and the comforting spice of ginger, these cheesecake bars make an irresistible treat for any occasion.
Ingredients
Scale
Cranberry Compote
- 6 ounces cranberries, fresh or frozen
- 5 tablespoons granulated sugar
- ¼ cup water
- 2 tablespoons orange juice
Gingersnap Crust
- 8 ounces gingersnaps, finely crushed
- 2 tablespoons flour
- 1 tablespoon granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Batter
- 8 ounces cream cheese, softened to room temperature
- ½ cup granulated sugar
- ½ cup half and half, at room temperature
- 1 egg, at room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 teaspoon orange zest (optional)
Instructions
- Make the cranberry compote: In a small saucepan, combine the cranberries, sugar, water, and orange juice. Cook over medium heat for about 10 minutes or until the cranberries burst and the mixture thickens slightly. Remove from heat and carefully blend the compote using an immersion blender or regular blender until smooth. Set aside to cool.
- Prepare the crust: Preheat the oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper and lightly spray with baking spray. In a bowl, mix the crushed gingersnaps, flour, and sugar. Add the melted butter and stir until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 to 12 minutes or until the edges are lightly browned. Remove and let cool on a wire rack.
- Make the cheesecake batter: Using a mixer, beat the cream cheese and sugar together until light and fluffy, about 2 minutes. Add the half and half, egg, vanilla, salt, and orange zest, mixing until smooth and well combined. Scrape down the sides as needed to ensure even mixing.
- Assemble and bake: Pour the cheesecake batter over the cooled gingersnap crust and smooth the surface. Drop small spoonfuls of the cooled cranberry compote over the batter. Using a chopstick or butter knife, gently swirl the compote into the batter to create a marbled effect. Bake in the preheated oven for 25 to 35 minutes, until the edges are set and lightly golden and the center just jiggles when shaken.
- Cool and chill: Remove from oven and allow to cool completely on a wire rack. Refrigerate the cheesecake squares for at least 4 hours or overnight to set.
- Serve: Lift the cheesecake out of the pan using the parchment paper handles. Using a sharp knife dipped in hot water, cut evenly into 16 squares. Store leftover bars in an airtight container in the refrigerator for up to five days.
Notes
- Use a metal or stoneware baking pan rather than glass, as glass heats differently and may increase baking time.
- You can substitute 1 cup of leftover fresh cranberry compote or homemade cranberry sauce with cinnamon and orange for the compote if preferred.
Nutrition
- Serving Size: 1 square (about 1/16 of recipe)
- Calories: 230 kcal
- Sugar: 16 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
