Cranberry Cheesecake Bars



For the Crust:

1 3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup unsalted butter, softened (1 1/2 sticks)

1/2 cup sugar

Yolk from 1 large egg

1 teaspoon vanilla extract

For the Cheesecake:

2- 8 ounce light cream cheese, softened

1/2 cup sugar

2 large eggs

1/3 cup light sour cream

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

8 ounces Mariani Cranberries (2 bags) 


  1. Heat oven to 350 degrees F. Line a 9 by 9 inch pan with foil, letting about 2 inches of foil stick out on either side of the pan.
  2. In a medium bowl, whisk flour, baking powder and salt. Beat butter and remaining crust ingredients with a mixer on medium speed for about 2 minutes.
  3. On low speed, beat in flour mixture, scraping often until mixture forms a dough. Press dough into foil lined pan to form an even crust. Press with fingers to help it come together.
  4. Bake 20 minutes or until surface is golden and set. Remove the crust from the oven and lower the oven heat to 325 degrees F.
  5. Mix the cream cheese and butter until creamy and smooth. On low speed, beat in eggs, then sour cream, flour and vanilla until smooth. Mix in the cranberries and pour batter over the warm crust. Spread evenly over crust with a spoon.
  6. Bake 36 minutes or until the surface looks dry and set. Cool completely in pan on a wire rack. Refrigerate at least 2 hours or until firm and cold.
  7. Cut cheesecake into squares and enjoy!