Cranberry Cheesecake Bars

Cranberry Cheesecake Bars
  • Cook Time
  • Prep Time
  • 8Servings


  • 16 graham crackers, finely ground (2 1/4 cups)
  • 1 stick (4 oz.) butter, melted
  • 2/3 cup plus 2 tbsp. sugar
  • 1/4 teaspoon ground cinnamon
  • 2 8 ounce packages cream cheese, at room temperature
  • 3 eggs
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup whole-berry cranberry sauce, stirred


Preheat the oven to 350 degrees . Grease a 9-by- 13-inch baking pan. Line with foil, leaving a 2-inch overhang; grease the foil. In a bowl, mix the cracker crumbs, butter, 2 tbsp. sugar and cinnamon. Press into the bottom of the pan; bake until firm and browned, 10 minutes. Transfer pan to a rack; let cool completely.

In a large bowl, using an electric mixer at medium speed, beat the cream cheese and 2/3 cup sugar until smooth. Beat in the eggs, zest, vanilla and salt. Pour over the crust. Dollop the cranberry sauce on top; swirl with a knife.

Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Transfer to a rack; let cool. Cover; refrigerate until firm, at least 6 hours. Using the foil, lift the cheesecake out of the pan; cut into 1-by-2-inch rectangles.