Festive Cranberry-Orange Cheesecake Bars

2 cups fresh cranberries

1/2 cup granulated sugar

1/4 cup water

Zest of 1 orange

Directions:

Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture evenly into the bottom of the prepared baking pan to form the crust. Bake for 10 minutes, then set aside to cool.

In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, vanilla extract, orange zest, and orange juice until fully combined.

Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Bake for 30-35 minutes, or until the center is set and the edges are lightly golden. Let the cheesecake cool completely in the pan.

While the cheesecake is cooling, prepare the cranberry topping. In a medium saucepan, combine the cranberries, granulated sugar, water, and orange zest. Cook over medium heat, stirring occasionally, until the cranberries have burst and the mixture has thickened, about 10 minutes. Let the cranberry topping cool to room temperature.

Spread the cranberry topping evenly over the cooled cheesecake. Refrigerate for at least 2 hours before slicing into bars.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 3 hours (including cooling and refrigeration)

Kcal: 320 kcal | Servings: 16 bars