Delicious cheesecake cookie bars with a hint of almond flavoring, swirled with simple homemade cranberry sauce and topped with sliced almonds. Easy to make and perfect for any event!
Ingredients
- cooking spray
- 1 ¾ cups graham cracker crumbs
- ½ cup butter, melted
- 2 tablespoons white sugar
- ¾ cup fresh cranberries
- ¼ cup water
- ¾ 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 ½ teaspoons almond extract
- 1/3 cup sliced almonds, or to taste
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a 9×13-inch baking dish with aluminum foil and lightly grease with cooking spray.
Step 2
Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Mix until butter evenly coats the crumbs. Transfer to the baking dish and flatten into an even layer.
Step 3
Bake in the preheated oven until lightly browned, 8 to 10 minutes. Leave oven on; remove crust and let cool.
Step 4
Place cranberries, water, and 1/4 cup sugar in a saucepan over medium-high heat. Bring to a boil. Cook until cranberries have burst and mixture is thick, about 7 minutes. Let cool for 15 minutes. Pour sauce into a blender or food processor and puree until smooth, adding more water to thin, if necessary.
Step 5
Combine remaining sugar and cream cheese in a bowl. Beat using an electric mixer until smooth, scraping down sides of the bowl every 90 seconds, about 4 minutes total. Add eggs 1 at a time, beating well after each addition. Add milk, lemon juice, and almond extract; mix batter on medium-low until combined.
Step 6
Spread batter evenly over the cooled crust. Drop spoonfuls of cranberry sauce on top and use a knife to swirl it through the batter. Toss almonds evenly over the cheesecake.
Step 7
Bake in the preheated oven until set, 27 to 33 minutes. Let cool, at least 30 minutes. Refrigerate until set, 8 hours to overnight. Cut into bars the next day.
Cook’s Notes:
Fresh or thawed frozen cranberries would work in this recipe.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 257 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat10g | 52% |
Cholesterol70mg | 23% |
Sodium190mg | 8% |
Total Carbohydrate20g | 7% |
Dietary Fiber1g | 3% |
Total Sugars14g | |
Protein4g | |
Vitamin C1mg | 6% |
Calcium41mg | 3% |
Iron1mg | 4% |
Potassium81mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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