Name: Cranberry Almond Swirl Cheesecake Cookie Bars
Prep time: 20 min
Cook time: 47 min
Total time: 577 min
Ingredients: cooking spray; 1.75 cups graham cracker crumbs; 0.5 cup butter, melted; 2 tablespoons white sugar; 0.75 cup fresh cranberries; 0.25 cup water; 0.75 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; 1.5 teaspoons almond extract; 0.33333334326744 cup sliced almonds, or to taste

Cranberry Almond Swirl Cheesecake Cookie Bars

4.0

(2)

2 Reviews

3 Photos

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!

Recipe by nbella17

Updated on February 16, 2022

Prep Time:

20 mins

Cook Time:

47 mins

Additional Time:

8 hrs 30 mins

Total Time:

9 hrs 37 mins

Servings:

Yield:

1 9x13-inch cheesecake

Jump to Nutrition Facts

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
⅓ cup sliced almonds, or to taste

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and lightly grease with cooking spray.
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.
Bake in the preheated oven until lightly browned, 8 to 10 minutes. Leave oven on; remove crust and let cool.
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.
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.
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.
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.

Substitute 2 tablespoons water plus 2 tablespoons raspberry liqueur for the 1/4 cup water, if desired.

Nutrition Facts (per serving)

257	Calories
18g	Fat
20g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 257
% Daily Value *
Total Fat 18g	23%
Saturated Fat 10g	52%
Cholesterol 70mg	23%
Sodium 190mg	8%
Total Carbohydrate 20g	7%
Dietary Fiber 1g	3%
Total Sugars 14g
Protein 4g
Vitamin C 1mg	6%
Calcium 41mg	3%
Iron 1mg	4%
Potassium 81mg	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.