Cranbery Walnut Cheesecake Bars
Servings:
9
prep time:
45 mins
cook time:
1 hour 0 mins
Total time:
1 hour 45 mins
Ingredients
CRANBERRY PUREE
-
6 ounces fresh or frozen cranberries
-
¼ cup granulated sugar
-
¼ cup water
-
freshly grated zest of 1/2 an orange
CRUST
-
¾ cup walnuts
-
1 ½ cups graham cracker crumbs
-
¼ cup sugar
-
Vermont Creamery Sea Salt Cultured Butter, melted
9 tablespoons
CHEESECAKE
-
16 ounces full-fat cream cheese, room temperature
-
Vermont Creamery Crème Fraîche, room temperature
½ cup
-
½ cup powdered sugar
-
1 tablespoon vanilla extract
-
2 large eggs, room temperature
Directions
- Combine all cranberry puree ingredients in a small saucepan; cook over medium heat 8-10 minutes. Use whisk or spoon to help break down cranberries.
- Place fine-mesh strainer over small bowl. Using spatula, squeeze through all liquid. Dispose of the solids. Let cool to room temperature.
- Heat oven to 325ºF. Line 8-inch square baking pan with parchment paper.
- Combine walnuts, graham cracker crumbs, and 1/4 cup sugar in food processor bowl. Pulse until mixture resembles fine sand and walnuts are completely ground. Add melted butter; pulse until crust comes together. Press crust firmly and evenly into the pan.
- Meanwhile, beat cream cheese in standing mixer fitted with paddle attachment at medium-low speed 1 minute or until light and fluffy. (Using a higher speed will incorporate too much air into batter.) Scrape down side of bowl halfway thorugh mixing. Add crème fraîche, powdered sugar and vanilla; beat 30 seconds. Add eggs, 1 at a time, beating until fully incorporated.
- Pour cheesecake batter over crust. Drizzle with cranberry puree on top. Using skewer or chopstick, make swirl pattern.
- Bake for 45-55 minutes or until cheesecake is slightly puffed, but not yet golden. (Jiggly is ok! It will continue to cook as it cools.)
- Let cool 1 hour before refrigerating 3 hours or until completely cool. Cut into bars to serve.
