Cranberry Gingersnap Cheesecake Bars with Streusel Topping
These creamy cranberry cheesecake bars make a great festive treat! They feature a gingersnap crust, a tart cranberry filling and a crumbly streusel topping.
Christmas Baking
We can all agree that even if you are not baking the rest of the year, you sure do during Christmas Holidays! By now, I have baked hundreds of cookies and numerous fruit cakes. Cheesecake might not sound as festive as gingerbread cookies but what if that cheesecake is filled with cranberry sauce and has a gingersnap crust and streusel top? Can’t get more festive than this! The sweet and tart cranberry filling pairs heavenly with the rich cheesecake. The gingersnap crust provides all the warm spices and the streusel adds up to all those flavors and textures. These cheesecake bars will definitely brighten your Christmas day and put a smile on Santa’s face as well!
Ingredients for Cranberry Cheesecake Bars
- Cranberries: You can use fresh or frozen cranberries or store bought cranberry sauce. If using fresh cranberries, make sure they are good quality and reserve a few for decorating the cheesecake bars. The cranberry filling brings a tart and refreshing note to the cheesecake that balances the overall sweetness. This complex flavor combo guarantees an amazing tasting experience.
- Gingersnap Crust: Gingersnap cookies are the easiest way to create a crisp and spiced crust. Their strong flavor and pleasing crunch pairs with melted butter to make a dreamy cheesecake crust. You can use either store-bought or homemade leftover gingersnap cookies. Graham crackers will also work fine if you can’t get your hands around gingersnap cookies.
- Greek Yogurt: I prefer using Greek yogurt instead of sour cream for cheesecakes due to its thicker consistency and stronger flavor. That doesn’t mean the you can’t use the latter. Both options will work the same.
- Pecans: Chopped pecans in the streusel topping add a sweet nutty and buttery flavor. Alternatively, you can use old fashioned rolled oats.
How to make Cranberry Cheesecake Bars
Prepare and bake the gingersnap crust. While the crust is cooling, make the cranberry sauce and cheesecake filling. Pour the cranberry sauce on top of the gingersnap crust then pour the cheesecake filling. Top with crumbled streusel and bake until the cheesecake edges have set and the center is still a bit wobbly. Let the cheesecake cool down completely then slice into squares, top with pecans and sugar coated cranberries. Enjoy!
Cranberry Gingersnap Cheesecake:
The recipe can easily be used to make a classic cheesecake. Just use a 9 inch springform pan and follow the instructions as shown in the recipe card.
Yes. After the cranberry cheesecake bars have completely cooled down transfer to refrigerator covered with aluminum foil.
For a clean cheesecake bar, hold a knife under hot running water for a few seconds. Then wipe it dry and slice. Clean the knife and repeat the same process for every cut.
Overmixing the cheesecake batter incorporates a lot of air in the mixture. As a result the cheesecake will rise more when baking and it will collapse as it is cooling down.
Make Ahead and Storage Instructions:
One more reason to love these cranberry cheesecake bars is that you can prepare them ahead of time. The gingersnap crust, cranberry sauce and cheesecake batter (except eggs) can be made one day ahead. Refrigerate separately, then use the next day as instructed. Bring to room temperature before use. Cranberry cheesecake bars will keep fresh in the fridge for up to 4 days covered airtightly.
Can I freeze cranberry cheesecake bars? Yes. You can freeze them up to 2 months. Place the cooled, sliced cheesecake bars on a sheet of parchment paper and freeze for 1 hour. Remove from freezer, transfer the cheesecake bars in an airtight container and return to freezer. Thaw overnight in the refrigerator before serving.
Whether you have fresh cranberries or leftover cranberry sauce, these cheesecake bars are perfect recipe to use them. Honestly, I can’t think of a better way to celebrate Christmas! Between the sweet and tart cranberry sauce, the spiced gingersnap crust, the silky cheesecake filling and the crumbly streusel top, this dessert is a divine combination of textures and flavors. If you decide to give this recipe a go, leave us a comment below. Happy Baking!
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Cranberry Gingersnap Cheesecake Bars with Streusel Topping
Ingredients
Gingersnap Crust
- 2 cups Gingersnap Cookie Crumbs about 28 cookies
- 1/3 cup Unsalted Butter melted
Cranberry Sauce
- 4 cups Fresh Cranberries or frozen
- 1/2 cup Granulated Sugar
- 2 tsp Cornstarch
- 1 tsp Pure Vanilla Extract
Cheesecake Filling
- 16 oz Cream Cheese softened to room temperature
- 1 cup Granulated Sugar
- 1/2 cup Greek Yogurt or sour cream at room temperature
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Salt
- 3 Eggs room temperature
Gingersnap Streusel
- 1/2 cup Gingersnap Cookie Crumbs about 7 cookies
- 1/4 cup Pecans chopped
- 2 tbsp All-Purpose Flour
- 2 tbsp Brown Sugar
- 2 tbsp Unsalted Butter softened to room temperature
Instructions
Gingersnap Crust
- Preheat oven to 375°F (190 C).
- Grease an 8 x 8 baking pan and line with parchment paper. Set aside.
- In a medium bowl mix together the gingersnap cookie crumbs and melted butter until combined. Press the mixture into the prepared pan using the bottom side of a measuring cup. Make sure, not to leave any gaps.2 cups Gingersnap Cookie Crumbs, 1/3 cup Unsalted Butter
- Bake the crust for 8 minutes.
- Remove from oven and let it cool before pouring the filling.
Cranberry Sauce
- In a medium saucepan, add the cranberries, granulated sugar, cornstarch and vanilla extract and bring to a boil.4 cups Fresh Cranberries, 1/2 cup Granulated Sugar, 2 tsp Cornstarch, 1 tsp Pure Vanilla Extract
- Lower the heat and simmer for 10 minutes or until most of the cranberries have burst. The cranberry sauce should be cooked down and have a medium thick consistency.
- Remove from heat and let it sit for a few minutes.
- While still warm, transfer cranberry sauce into a blender and puree for a few seconds until smooth.
- Strain the cranberry sauce through a fine mesh strainer over the top of a large bowl. Use a spatula to press down the mixture and extract as much liquid as possible.
- You should have around 1 cup (277g) of cranberry sauce. Set aside until ready to use.
Cheesecake Filling
- Preheat oven to 350°F (180C).
- Using a hand/stand mixer with the whisk attachment on, mix the cream cheese on medium-high speed until silky smooth for 5 minutes.16 oz Cream Cheese
- Add the granulated sugar and mix on medium-high speed for 2 more minutes. Scrape down the sides of the bowl when necessary.1 cup Granulated Sugar
- Mix in Greek yogurt, vanilla extract and salt until just combined.1/2 cup Greek Yogurt, 1 tsp Pure Vanilla Extract, 1/4 tsp Salt
- Add the eggs one at a time beating on low speed after each addition. Do not overmix the batter. Set aside.3 Eggs
Gingersnap Streusel
- In a medium bowl mix together gingersnap cookie crumbs, chopped pecans, all-purpose flour and brown sugar.1/2 cup Gingersnap Cookie Crumbs, 1/4 cup Pecans, 2 tbsp All-Purpose Flour, 2 tbsp Brown Sugar
- Add softened butter and mix using your hands. Make sure all ingredients are evenly covered in butter. Set aside.2 tbsp Unsalted Butter
Assemble Cheesecake
- Pour the cranberry sauce over the baked gingersnap crust and spread evenly.
- Pour the cheesecake filling on top of the cranberry sauce.
- Hit the baking pan on the kitchen counter to eliminate any air bubbles.
- Sprinkle with the crumbled gingersnap streusel.
- Bake for 30 to 35 minutes or until the cheesecake edges have set and the center is still a bit wobbly.
- Remove from oven and let it cool down to room temperature inside the pan.
- Cover with aluminum foil and refrigerate for at least 6 hours or overnight.
- Cut into bars or squares, top with pecans and sugar coated cranberries and serve.
- Enjoy!
Notes
- Crust: Instead of a gingersnap cookie crust, you can also use crumpled up Graham cracker cookies or Biscoff cookies.
- Grind cookies in a food processor or place in a Ziploc bag and crush them finely with a rolling pin.
- When pressing down the mixture into the pan, make sure you do not leave any gaps or loose parts.
- Prebaking the gingersnap crust will prevent it from getting soggy and soft when adding the cranberry sauce and cheesecake filling.
- Cranberry Sauce: You can use fresh or frozen cranberries or store bought cranberry sauce. If using fresh cranberries, make sure they are good quality and reserve a few for decorating the cheesecake bars.
- Cheesecake Filling: Make sure you use softened cream cheese and Greek yogurt to avoid any lumps in the batter.
- Note that ovens bake differently, so yours may take a little less or a little more time to bake.
- The cheesecake will look wobbly when you remove it from oven but it will continue cooking as it cools down.
- It is mandatory to chill cheesecake. I always chill mine overnight.
- Make Ahead & Storage Instructions:The gingersnap crust, cranberry sauce and cheesecake batter (except eggs) can be made one day ahead. Refrigerate separately, then use the next day as instructed. Bring to room temperature before use.
- Cranberry cheesecake bars will keep fresh in the fridge for up to 4 days covered airtightly.
- You can also freeze them up to 2 months. Place the sliced cheesecake bars on a sheet of parchment paper and freeze for 1 hour. Remove from freezer, place the cheesecake bars in an airtight container and return to freezer.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.
Amazing recipe!!! I will make it again soon! Thanks
