Ginger Cranberry Cheesecake Bars can be made ahead of time and easily feeds a large crowd.
Ingredients:
Cranberry Sauce:
2 cups fresh or frozen cranberries
1/4 cup sugar
3 tbsp orange juice
3 tbsp water
1/4 tsp salt
Combine all the ingredients and cook on low heat for 20 minutes, stir often until the sauce is thick and the cranberries are soft. Cool before using.
Crust:
2 cups of ginger snaps cookie crumbs
2 tbsp sugar
3 tsp unsalted butter melted
pinch of salt
Preheat oven 350. Grease and line 9x13 pan with parchment paper. This is to easily lift out once cooked.
Pulse 25-30 ginger snaps in food processor until chopped. Combine the other ingredients with a fork. Press lightly in pan.
Bake 10 min. and cool to room temperature. Reduce oven to 300.
Filling:
16 oz cream cheese softened
10 oz goat cheese softened
2/3 cup sugar
1 cup sour cream
2 large eggs
1 tsp vanilla
3 tbsp orange juice
1/4 tsp salt
2-3 ginger snap cookies broken in pieces
Combine the cheeses and sugar using a mixer until the cream is soft and fluffy. About 8 min. Add the eggs, sour cream, vanilla and orange juice. Mix until all combined.
Pour the filling into the prepared pan with crust. Drop the Cranberry sauce by spoonful on top. Use a skewer to gently swirl the filling. Sprinkle the broken cookies on top.
Bake 50-70 min at 300 until the filling is set.
Cool to room temperature. Refrigerate covered 4-6 hours before cutting and serving. Pull on parchment paper to remove from pan and before cutting in squares.
Servings depending on cut sizes. I cut in 1.5 inches squares and it was served in muffin paper cups to have individual portions at buffet table.
Name: Gil
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