Cranberry Almond Swirl Cheesecake Cookie Bars

Not your ordinary cheesecake cookie bars, these fancy treats feature an easy homemade cranberry sauce swirled into an almond-scented batter.

• Preparation Time: 20 mins
• Cooking Time: 47 mins
• Total Time: 1 hr 7 mins
• Calories: 257 Calories

Ingredients

• 2 tablespoons white sugar
• 1 tablespoon lemon juice
• cooking spray
• 2 (8 ounce) packages cream cheese, at room temperature
• 2 eggs, at room temperature
• 5 tablespoons milk, at room temperature
• 0.5 cup butter, melted
• 0.25 cup water
• 0.75 cup white sugar, divided
• 1.5 teaspoons almond extract
• 0.75 cup fresh cranberries
• 1.75 cups graham cracker crumbs
• 0.33333334326744 cup sliced almonds, or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and lightly grease with cooking spray.

Step 2

Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Mix until butter evenly coats the crumbs. Transfer to the baking dish and flatten into an even layer.

Step 3

Bake in the preheated oven until lightly browned, 8 to 10 minutes. Leave oven on; remove crust and let cool.

Step 4

Place cranberries, water, and 1/4 cup sugar in a saucepan over medium-high heat. Bring to a boil. Cook until cranberries have burst and mixture is thick, about 7 minutes. Let cool for 15 minutes. Pour sauce into a blender or food processor and puree until smooth, adding more water to thin, if necessary.

Step 5

Combine remaining sugar and cream cheese in a bowl. Beat using an electric mixer until smooth, scraping down sides of the bowl every 90 seconds, about 4 minutes total. Add eggs 1 at a time, beating well after each addition. Add milk, lemon juice, and almond extract; mix batter on medium-low until combined.

Step 6

Spread batter evenly over the cooled crust. Drop spoonfuls of cranberry sauce on top and use a knife to swirl it through the batter. Toss almonds evenly over the cheesecake.

Step 7

Bake in the preheated oven until set, 27 to 33 minutes. Let cool, at least 30 minutes. Refrigerate until set, 8 hours to overnight. Cut into bars the next day.