Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 1/3 cup melted unsalted butter
- ¼ cup granulated sugar (for crust)
- 16 oz cream cheese, softened to room temperature
- ½ cup granulated sugar (for filling)
- 2 large eggs, room temperature
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ½ cup smooth cranberry sauce (homemade or store-bought)
- ¼ teaspoon salt
Instructions
- Preheat your oven to 325°F (165°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and ¼ cup of sugar. Stir until it looks like wet sand.
- Press the crumb mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let it cool slightly while you make the filling.
- In a large mixing bowl, beat the softened cream cheese and ½ cup of sugar together until smooth and creamy. Use a hand mixer or a stand mixer on medium speed.
- Add the eggs one at a time, beating on low speed just until combined. Do not overmix.
- Stir in the sour cream, vanilla extract, and salt until the batter is smooth.
- Pour the cheesecake batter over the baked crust and spread it evenly with a spatula.
- Drop small spoonfuls of the cranberry sauce over the top of the cheesecake layer.
- Use a butter knife or a toothpick to gently swirl the cranberry sauce into the cheesecake batter to create a marble pattern.
- Bake for 35 to 40 minutes, or until the edges are set but the center still has a slight jiggle.
- Remove from the oven and let the bars cool completely at room temperature.
- Place the pan in the refrigerator for at least 4 hours, or overnight, before slicing into squares and serving.
- Cook Time: 4 hours 50 minutes