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Cranberry Gingerbread Cheesecake Bars

These cheesecake bars are made up of classic vanilla cheesecake that is set atop a soft molasses cookie crust and swirled with cranberry sauce. They are the perfect holiday treat!
5 from 2 votes
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 24 bars

Ingredients
  

For the molasses cookie crust

  • ¾ cup butter-flavored shortening
  • 1 cup granulated sugar
  • ¼ cup molasses full flavor
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon cloves ground
  • ½ teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt

For the cheesecake filling

  • 32 ounces cream cheese 4 bricks, softened
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 eggs

For the cranberry swirl

  • 1 can jellied cranberry sauce 14 ounces

Instructions
 

To make the molasses cookie crust

  • Line a 9x13-inch pan with aluminum foil or parchment paper. Set aside.
  • Preheat oven to 350 degrees.
  • Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the shortening and 1 cup of sugar for 2-3 minutes on medium speed.
  • Add molasses and egg. Mix well.
  • In a separate bowl, whisk together dry ingredients (flour, baking soda, cloves, ginger, cinnamon, salt).
  • Add dry ingredients to wet ingredients, ½-1 cup at a time. Mix until combined.
  • Gently press a thin layer of cookie dough throughout the bottom of the lined 9x13 pan. You will not use all of the dough.
  • Bake the crust for 18-20 minutes or until the center appears cooked. Set aside to cool.

To make the cheesecake & cranberry filling

  • In a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened cream cheese until smooth. Scrape down the bowl once complete.
  • Add sugar, vanilla extract, flour and salt. Beat on medium until smooth. Do not over beat. Scrape down the bowl once complete.
  • Add in egg and beat on low until just combined. Do not over beat.
  • Remove the cranberry sauce from the can and pour it into a small sauce pan. Use a fork to stir well, and boil for 5-8 minutes or until the sauce has thickened.
  • Allow the cranberry sauce to cool to room temperature (place in fridge or freezer for a few minutes to quicken the cooling).
  • Pour the cheesecake batter over the cookie crust and spread evenly.
  • Evenly spoon the reduced cranberry over the cheesecake batter (evenly space 12-16 small spoonfuls, or until you have used all of the mixture).
  • Use a fork or the end of a spoon/fork to swirl the batter together.
  • Bake for 40-45 minutes or until the center has little to no jiggle. Remove from oven and let cool to room temperature.
  • Cover and chill in the refrigerator for 6 hours – overnight before serving.
Keyword bars, cheesecake, cheesecake bars, holiday