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!

Gallery

Recipe Summary

prep:
20 mins
cook:
47 mins
additional:
8 hrs 30 mins
total:
9 hrs 37 mins
Servings:
16
Yield:
1 9x13-inch cheesecake
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

257 calories; protein 4.2g; carbohydrates 20.1g; fat 18.2g; cholesterol 69.7mg; sodium 190.3mg. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/26/2018
These were absolutely delicious!! I made these to bring to Thanksgiving dinner and my company the night before ate half of the tray not realizing this dessert was not for them:) With that said I followed the recipe except I had homemade crandberry sauce on hand from another recipe. I used that instead of the sauce suggested. I also used 1 teaspoon of almond extract and 1/2 teaspoon of vanilla extract. I felt the almond would be to overpowering. Definetly make these the night before as it allows the crust to set and congeal. Serving after baking the crust crumbled. Delicious easy to make and festive! Read More
(1)

Most helpful critical review

Rating: 3 stars
02/11/2018
I was looking for something to use up leftover frozen cranberries and this was it. Cut the recipe in half and it fit an 8x8 pan perfectly. If you use frozen berries I recommend putting the berries and sugar on warm until the berries thaw you may not need to add extra water for the cooking mine were a little too watery even with extra cooking time. The lemon juice was a bit overpowering added a spoonful of Amaretto (from the liqueur recipe on this site) and 2 Tbp sugar to the cream cheese before it met family approval. This baked up nicely and tasted better on the next day. When I make this again I'll add more almond flavoring and more cranberries. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/25/2018
These were absolutely delicious!! I made these to bring to Thanksgiving dinner and my company the night before ate half of the tray not realizing this dessert was not for them:) With that said I followed the recipe except I had homemade crandberry sauce on hand from another recipe. I used that instead of the sauce suggested. I also used 1 teaspoon of almond extract and 1/2 teaspoon of vanilla extract. I felt the almond would be to overpowering. Definetly make these the night before as it allows the crust to set and congeal. Serving after baking the crust crumbled. Delicious easy to make and festive! Read More
(1)
Rating: 3 stars
02/10/2018
I was looking for something to use up leftover frozen cranberries and this was it. Cut the recipe in half and it fit an 8x8 pan perfectly. If you use frozen berries I recommend putting the berries and sugar on warm until the berries thaw you may not need to add extra water for the cooking mine were a little too watery even with extra cooking time. The lemon juice was a bit overpowering added a spoonful of Amaretto (from the liqueur recipe on this site) and 2 Tbp sugar to the cream cheese before it met family approval. This baked up nicely and tasted better on the next day. When I make this again I'll add more almond flavoring and more cranberries. Read More
Advertisement