White Chocolate Cranberry Cheesecake Bars
These creamy cheesecake bars combine smooth white chocolate with tart, sugared cranberries for a perfect balance of sweetness and holiday flair. Makes 9 bars.
Ingredients:
White Chocolate Cheesecake:
12 Golden Oreos
3 tbsp unsalted butter, melted 杻
8 oz cream cheese, room temp 燎
1/3 cup sour cream 籠
1/3 cup granulated sugar
1/2 tsp vanilla bean paste or extract
1 egg 讀
1/2 cup white chocolate chips
Topping:
2 cups fresh cranberries
1/3 cup granulated sugar
1/3 cup water
1 1/2 cups granulated sugar for coating cranberries
3/4 cup white chocolate chips
Instructions:
White Chocolate Cheesecake: 1 Preheat oven to 350F 175C. Pulse the Golden Oreos in a food processor until crumbs form, then drizzle in the melted butter and pulse to combine. Press the crust into the bottom of a 9×9-inch baking pan lined with foil or parchment paper. Bake for 5 minutes, then set aside. 2 In the food processor, blend cream cheese, sour cream, sugar, vanilla, and egg until smooth. Add the white chocolate chips and pulse to mix. 3 Pour the cheesecake mixture over the crust and bake for 35 minutes, until the filling is set but slightly jiggly. Cool on a wire rack for 1 hour, then cover and refrigerate for at least 3 hours or overnight.
Topping: 1 To make sugared cranberries, combine 1/3 cup sugar and water in a shallow pan over medium heat, whisking until the sugar melts. Remove from heat, then add cranberries to coat. Use a slotted spoon to transfer cranberries onto a wire rack and let dry for 1 hour. 2 Place the remaining sugar in a shallow dish and roll the cranberries in batches to coat. Allow them to dry for another hour. 3 Cut the cheesecake into 9 squares. Melt the white chocolate and drizzle over each slice. Top with sugared cranberries.
Enjoy! Store any leftovers in an airtight container in the fridge.