A creamy, velvety cheesecake bar swirled with tart cranberry sauce and baked on a buttery graham cracker crust.

Servings: 12–16 bars
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 55 minutes
Dietary Notes: Vegetarian, Nut-Free (if using nut-free graham crackers)

Recipe Card

Ingredients

(Without checkboxes, but organized for easy scanning)

For the Crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tbsp granulated sugar
Pinch of salt

For the Cheesecake Filling:

16 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
1 cup sour cream
2 tsp vanilla extract
2 tbsp all-purpose flour
1 cup canned cranberry sauce (whole-berry recommended)

Instructions

Preheat oven to 325°F. Grease a 9×13-inch baking dish.
Make the crust: Mix graham crumbs, melted butter, sugar, and salt until evenly moistened. Press firmly into the bottom of the pan. Bake for 8 minutes; cool slightly.
Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream, vanilla, and flour until just combined.
Pour filling over the baked crust.
Drop spoonfuls of cranberry sauce over the filling and swirl gently with a knife.
Bake 35–40 minutes or until the center is mostly set with a slight jiggle.
Cool completely, then refrigerate at least 3 hours before slicing.

Additional Notes

Use room-temperature cream cheese for the smoothest texture.
Swirl lightly; overmixing will incorporate the cranberry instead of marbling it.
For a thicker bar, use an 8×11 pan and bake longer.

Thesis:

This recipe-first format gives readers fast access to the essentials while still offering depth, technique, substitutions, and tips below.

Hero Image

(The image shows a creamy cheesecake mixture in a baking dish with cranberry sauce swirled throughout.)

Brief Introduction

These Cranberry Swirl Cheesecake Bars are the kind of holiday-inspired dessert that works year-round. They’re incredibly creamy, perfectly sweet with a bright tart swirl, and surprisingly simple to make. I first baked this version when I had leftover cranberry sauce after Thanksgiving, and it became one of the most requested desserts in my family. It’s a quick, crowd-pleasing treat that looks impressive without much effort.

Step-by-Step Cooking Guide

Making the Crust

Pressing the graham cracker mixture firmly into the pan helps create a sturdy base that slices cleanly later.
Tip: Use the bottom of a measuring cup to compact the crust evenly across the dish.

Preparing the Cheesecake Filling

Beat the cream cheese until completely smooth before adding anything else. This prevents lumps later.
If your cream cheese resists smoothing, warm it slightly by letting the bowl sit over warm water.

Adding the Cranberry Swirl

Drop small spoonfuls of cranberry sauce across the top, then use a knife in sweeping figure-eight motions to marble it through the batter.
If the cranberry sauce is very thick, stir it briefly to loosen before swirling.

Baking and Cooling

Bake until the edges are set and the center jiggles slightly. Overbaking leads to cracks and a dry texture.
Cooling in the refrigerator is essential; the flavors settle and the bars firm up for clean slicing.

Ingredient Details and Substitution Tips

Why These Ingredients Matter

Cream cheese (full fat): Provides structure and signature cheesecake richness.
Sour cream: Adds moisture and a tangy balance to the sweetness.
Cranberry sauce: Whole berry works best for texture and visual marbling.

Quality and Selection Tips

Choose high-quality cream cheese for the smoothest filling.
If using canned cranberry sauce, opt for whole berry instead of jellied for better swirl definition.

Substitutions

Graham crumbs: Swap with vanilla wafer crumbs or gingersnap crumbs.
Sour cream: Replace with Greek yogurt for a slightly tangier version.
Cranberry sauce: Raspberry jam or blueberry preserves also work beautifully.

Equipment Alternatives

No mixer: Beat by hand with a sturdy silicone spatula; ensure cream cheese is very soft.
No 9×13 pan: Use two 8×8 pans or one 8×11 pan and adjust baking time accordingly.

Recipe Variations and Serving Suggestions

Flavor Variations

Add 1 tsp orange zest to the filling for a citrus note.
Swirl half cranberry, half raspberry for a mixed-berry version.
Add 1/2 tsp almond extract for a bakery-style flavor boost.

Dietary Variations

Gluten-Free: Use gluten-free graham crackers.
Lower-Sugar: Reduce sugar in the filling to 3/4 cup; cheesecake will still set beautifully.

Serving Ideas

Slice into small squares for party platters.
Serve chilled with whipped cream.
Add fresh berries on top for a polished presentation.

Pairing Suggestions

Hot coffee or tea.
Sparkling water with citrus.
Light dessert wines like Moscato.

Storage and Make-Ahead Information

Storage

Refrigerate covered for up to 5 days.
Keep bars chilled until serving for best texture.

Freezing

Freeze tightly wrapped bars for up to 2 months.
Thaw overnight in the refrigerator before serving.

Reheating

Not necessary; these are served cold. However, letting them rest at room temperature for 10 minutes before serving improves texture.

Make-Ahead Tips

This dessert tastes even better the next day.
You can prepare the crust 24 hours early and store it in the fridge before topping with filling.

Shelf Life & Quality Notes

Crust may soften slightly after day 4 but flavor remains excellent.

Nutrition (Estimated Per Bar, Based on 16 Bars)

Calories: 265
Carbs: 28 g
Protein: 4 g
Fat: 16 g
Sodium: 160 mg

Allergens: Contains dairy, wheat (if using traditional graham crackers).

Frequently Asked Questions

Q: Can I use homemade cranberry sauce?
Yes. Make sure it’s thick and cooled so it swirls cleanly.

Q: Why did my cheesecake crack?
Likely overbaking. Remove it while the center still jiggles slightly.

Q: Can I make this in a springform pan?
Yes, but baking time may increase by 10–15 minutes.

Q: Is canned cranberry sauce too sweet?
No, the tang from the cream cheese balances it well.

Optional Personal Story

This recipe came from one late-November afternoon when I was determined not to let leftover cranberry sauce go to waste. After swirling it into cheesecake batter, I realized how beautifully the tartness cut through the rich filling. It quickly turned into a tradition, and now I make these bars even when it’s not the holidays.

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