Cranberry Swirl Cheesecake Squares
Finger-food cheesecake with a whole-wheat cookie crumb base, topped with swirls of tart cranberry sauce — perfect for holiday parties.
Ingredients
fresh or frozen cranberries
1 cup
sugar (plus 1 cup for crust and 1/4 cup for topping)
1/3 cup
graham cracker squares (8 full rectangles)
16
unsalted butter (1/3 cup)
5 tbsp plus 1 tsp
light brown sugar
1 tbsp
cream cheese (softened)
8 ounces
sugar (for topping)
1/4 cup
large egg
1
milk
2 tbsp
fresh lemon juice
1 tbsp
pure vanilla extract
1 tsp
Instructions
1
Make cranberry sauce
Combine the cranberries, 1/3 cup sugar, and 2 tbsp of water in a small saucepan. Heat over medium-high heat. Stir to dissolve the sugar. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, for about 5 minutes or until berries have popped and liquid is reduced to a thick glaze. Refrigerate until needed.
2
Preheat oven & prep pan
Preheat the oven to 350°F. Line an 8-inch square baking pan with foil, leaving at least 2 inches hanging over two opposite sides. Butter the foil.
3
Make crust
Place graham crackers in a sturdy plastic bag and crush until fine (about 1½ cups). Melt the butter in a medium saucepan over low heat. Remove from heat and stir in the brown sugar, then mix in the graham cracker crumbs until fully moistened.
