Description
These Cranberry Cheesecake Squares combine a crisp and spicy gingersnap crust with a smooth, creamy cheesecake layer swirled with a tangy homemade cranberry compote. Perfectly balanced with hints of orange zest and a subtle sweetness, these bars make an elegant and festive dessert ideal for holiday gatherings or any special occasion.
Ingredients
Scale
Cranberry Compote
- 6 ounces cranberries, fresh or frozen
- 5 tablespoons granulated sugar
- ¼ cup water
- 2 tablespoons orange juice
Gingersnap Crust
- 8 ounces gingersnaps, finely crushed
- 2 tablespoons flour
- 1 tablespoon granulated sugar
- 6 tablespoons unsalted butter, melted
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 kosher salt
- 1 teaspoon orange zest (optional)
Instructions
- Prepare the Cranberry Compote: In a small saucepan, combine the cranberries, granulated sugar, water, and orange juice. Cook over medium heat for 10 minutes until the cranberries burst and the mixture thickens slightly. Transfer the compote to a large jar and blend with an immersion blender or regular blender until smooth. Set aside to cool while preparing the other components.
- Make the Gingersnap Crust: Preheat the oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper and lightly spray with baking spray. In a bowl, whisk together the crushed gingersnaps, flour, and sugar. Pour in melted butter and mix until crumbly. Press the crumb mixture firmly into the bottom of the prepared pan. Bake for 10 to 12 minutes until the edges are lightly browned. Remove from oven and cool on a wire rack.
- Prepare the Cheesecake Batter: Using a stand or hand mixer, beat cream cheese and sugar on medium speed until light and fluffy, about 2 minutes, scraping down sides as needed. Add half and half, egg, vanilla extract, kosher salt, and orange zest. Mix until smooth and evenly combined, scraping the bowl to ensure no lumps remain.
- Assemble and Swirl: Pour the cheesecake batter over the cooled gingersnap crust and spread evenly. Drop small spoonfuls of the cooled cranberry compote around the batter. Using a chopstick or butter knife, gently swirl the compote into the cheesecake layer to create a marbled effect.
- Bake the Cheesecake Squares: Bake in the preheated oven for 25 to 35 minutes, or until the edges are set and lightly golden while the center just barely jiggles when gently shaken. Remove from oven and cool completely on a wire rack.
- Chill and Serve: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set. Use the parchment paper to lift the cheesecake from the pan, then run a sharp knife under hot water and slice into 16 even squares. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Use a metal or stoneware baking pan for more even heat distribution; glass pans may increase baking time due to insulating properties.
- If you want to save time, 1 cup of leftover fresh cranberry compote or homemade cranberry sauce flavored with cinnamon and orange can be used in place of making the compote fresh.
Nutrition
- Serving Size: 1 square (approximately 1/16th of recipe)
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
