Ingredients
12
12 servings
- •0.5 cup butter, softened
- •0.33333334326744 cup packed brown sugar
- •0.5 cup chopped walnuts
- •1 cup all-purpose flour
- •2 (8 ounce) packages cream cheese, softened
- •0.5 cup white sugar
- •1 cup dried cranberries
- •6 tablespoons orange juice
- •2 eggs, beaten
- •1 tablespoon grated orange zest
- •1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine butter and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Stir in flour and walnuts until crumbly. Press mixture into the bottom of a 9-inch square baking dish.
- Bake in the preheated oven until lightly browned, about 15 minutes. Remove and allow to cool.
- Meanwhile, combine cream cheese and white sugar in a large bowl; beat with an electric mixer until smooth. Add cranberries, orange juice, eggs, orange zest, and vanilla extract, mix until well combined. Spread cream cheese filling onto cooled crust.
- Bake until surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, 25 to 30 minutes. Let cool on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
- Cut into 12 bars and serve.
Nutritional Facts
Per 12 servings
- Calories: 369
- Carbohydrate: 33g
- Fat: 25g
- Fiber: 1g
- Protein: 6g
- Sugar: 22g
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