Cranberry Almond Swirl Cheesecake Cookie Bars: The Ultimate Dessert

Ingredients

• cooking spray
• 1.75 cups graham cracker crumbs
• 0.5 cup butter, melted
• 2 tablespoons white sugar
• 0.75 cup fresh cranberries
• 0.25 cup water
• 0.75 cup white sugar, divided
• 2 (8 ounce) packages cream cheese, at room temperature
• 2 eggs, at room temperature
• 5 tablespoons milk, at room temperature
• 1 tablespoon lemon juice
• 1.5 teaspoons almond extract
• 0.33 cup sliced almonds, or to taste

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil, then lightly grease it with cooking spray.
2. In a bowl, mix together graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Ensure the butter evenly coats the crumbs. Transfer the mixture to the baking pan and press to form a flat, even crust layer.
3. Bake in the preheated oven for 8 to 10 minutes, or until lightly golden brown. Keep the oven on. Remove the crust from the oven and allow it to cool completely.
4. In a saucepan, combine cranberries, water, and 1/4 cup of sugar over medium-high heat. Bring the mixture to a boil, then cook until the cranberries have burst and the sauce has thickened, approximately 7 minutes. Allow it to cool for 15 minutes. Pour the sauce into a blender or food processor and puree until smooth, adding water to thin if required.
5. In a bowl, combine the remaining sugar and cream cheese. Using an electric mixer, beat until the mixture is smooth, scraping down the sides of the bowl every 90 seconds, for about 4 minutes in total. Add the eggs one at a time, beating well after each addition. Incorporate the milk, lemon juice, and almond extract, then mix the batter on medium-low speed until well combined.
6. Spread the batter evenly over the cooled crust. Drop spoonfuls of cranberry sauce on top and use a knife to swirl the sauce through the batter to create a marbled effect. Sprinkle the almonds evenly over the cheesecake.
7. Bake in the preheated oven for 27 to 33 minutes, or until set. Let it cool for at least 30 minutes, then refrigerate for a minimum of 8 hours or overnight to allow it to fully set. Cut into bars the following day and enjoy!

Nutrition

• Calories: 257 kcal
• Fat Content: 18 g
• Fiber Content: 1 g
• Sugar Content: 14 g
• Sodium Content: 190 mg
• Protein Content: 4 g
• Cholesterol Content: 70 mg
• Carbohydrate Content: 20 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g