Cranberry Cheesecake Squares

A side view of a cranberry cheesecake bar with a bite taken out of it.

5 from 1 vote

Cranberry Cheesecake Squares

Cranberry cheesecake squares are a simple treat for holiday entertaining or every day! A velvety (and easy) cheesecake filling that’s rich and creamy is striped with swirls of a tart cranberry compote. They both sit on a gingersnap crust that’s a spiced twist on a classic cheesecake recipe.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: cranberry cheesecake, cranberry cheesecake squares, cranberry recipe

Servings: servings

Calories: 212kcal

Author: Foodie Digital

Equipment

8x8 Square Metal Baking Pan

Ingredients

For the cranberry compote:

6 ounces cranberries, fresh or frozen (half a standard bag)
5 tablespoons granulated sugar
¼ cup water
2 tablespoons orange juice

For the gingersnap crust:

8 ounces gingersnaps, finely crushed
2 tablespoons flour
1 tablespoon granulated sugar
6 tablespoons unsalted butter, melted

For the cheesecake batter:

8 ounces cream cheese, softened to room temperature
½ cup granulated sugar
½ cup half and half, at room temperature
1 egg, at room temperature
2 teaspoons vanilla extract
½ teaspoon salt
1 teaspoon orange zest (optional)

Instructions

For the cranberry compote:

In a small saucepan, combine 6 ounces of cranberries, with 5 tablespoons of granulated sugar, ¼ cup water, and 2 tablespoons of orange juice. Stir to combine and cook over medium heat for 10 minutes, or until cranberries have burst and juices have reduced slightly.
Carefully transfer the compote to a large jar and blend with an immersion blender. (Alternatively, you can blend the compote in a blender.) Set compote aside to cool while you prepare the crust and cheesecake batter.

For the gingersnap crust:

Preheat oven to 350 degrees. Line an 8x8 square baking pan with parchment paper and lightly coat with baking spray, set aside.
Whisk together the gingersnap crumbs, 2 tablespoons flour, and 1 tablespoon sugar. Pour in 6 tablespoons melted unsalted butter and mix to form a crumbly dough. Press into the bottom of the prepared pan and bake in preheated oven for 10 – 12 minutes, or until edges are lightly browned.
Remove from oven and allow to cool on wire rack while you prepare the cheesecake filling.

For the cheesecake batter:

Using a stand or hand mixer, cream together 8 ounces softened cream cheese and ½ cup sugar until light and fluffy, about two minutes, scraping down the sides of the bowl as necessary. Add in ½ cup half & half, 1 egg, 2 teaspoons vanilla, ½ teaspoon kosher salt, and 1 teaspoon orange zest - mixing until smooth. While mixing, scrape down the sides and bottom of the bowl as necessary to be sure mixture is even and smooth.
Pour the prepared batter into pre-baked crust.
Place small spoonfuls of reserved compote around the cheesecake batter. Swirl with a chopstick or butter knife to incorporate slightly.
Bake cheesecake bars in preheated oven for 25 – 35 minutes, or until edges are set and lightly golden and center just barely jiggles.
Remove from oven and cool completely on wire rack before chilling in fridge for at least four hours, or overnight.
When ready to serve, lift the cheesecake out of the pan using the parchment paper as handles. Run a sharp knife under a hot water and evenly slice cheesecake into 16 squares.
Bars can be kept in the fridge in an airtight container for up to five days.

Notes

I recommend using a metal or stoneware baking pan and not a glass pan for these. Glass is an insulator and doesn't conduct heat in the same way as metal or stone. Using glass will result in an increased bake time.
1 cup of leftover fresh cranberry compote or homemade cranberry sauce with cinnamon and orange can be substituted for making the compote fresh for this recipe.

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