Detailed Directions and Instructions
Prepare the Pan
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, allowing some overhang for easy removal later.
Make the Crust
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the crust mixture evenly into the bottom of the prepared pan.
Bake the Crust
Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let it cool while preparing the cheesecake filling.
Prepare the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar, and continue beating until well combined. Mix in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Add Flavorings
Add vanilla extract and sour cream to the cream cheese mixture. Beat until everything is smooth and creamy.
Incorporate Cranberries
Gently fold in the fresh or frozen cranberries into the cheesecake batter, ensuring they are evenly distributed.
Fill the Pan
Pour the cranberry cheesecake mixture over the cooled crust. Spread it evenly with a spatula.
Bake the Cheesecake Bars
Bake in the oven for 30-35 minutes until the edges are set and the center still has a slight jiggle.
Cool and Chill
Remove from the oven and let the bars cool in the pan at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set properly.
Slice and Serve
Once chilled, use the parchment paper to lift the cheesecake out of the pan. Slice into bars and serve.
Notes
Storage
Store any leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days.
Cranberry Options
Fresh cranberries provide the best flavor, but frozen cranberries can also be used; just ensure they are thawed and drained.
Variations
Feel free to add a sprinkle of orange zest to the filling for an extra layer of flavor.
