Ingredients
- Graham Cracker Crumbs: 1 ½ cups
- Unsalted Butter (melted): ½ cup
- Cream Cheese (softened): 16 ounces
- Granulated Sugar: ¾ cup
- Large Egg: 1
- Vanilla Extract: 1 teaspoon
- Canned Crushed Pineapple (well drained): ½ cup
- Whole Berry Cranberry Sauce: ¾ cup
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal. Combine the graham cracker crumbs and melted butter, then press the mixture firmly and evenly into the bottom of the prepared pan to form the crust. Bake the crust for 8 minutes and set aside to cool slightly.
- Step 2: In a large bowl, use an electric mixer to beat the softened cream cheese until completely smooth. Gradually add the granulated sugar, followed by the egg and vanilla extract, mixing until the filling is uniform and there are no lumps.
- Step 3: Pour the cream cheese mixture evenly over the partially baked crust. Spoon the well-drained crushed pineapple over the filling, ensuring an even distribution. Drop spoonfuls of the whole berry cranberry sauce haphazardly over the pineapple and cream cheese layers.
- Step 4: Using a knife or skewer, gently swirl the cranberry sauce into the cream cheese mixture to create a marbled effect, taking care not to disturb the graham cracker crust below. Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the edges are set and the center is only slightly jiggly.
- Step 5: Remove the cheesecake bars from the oven and allow them to cool completely at room temperature. Once cooled, transfer the bars to the refrigerator and chill for at least 4 hours (preferably overnight) before lifting them out of the pan using the parchment paper handles, cutting them into bars, and serving.
Notes
- Store leftover bars tightly wrapped in an airtight container in the refrigerator for up to 4 days, or freeze individual cut bars for up to two months.
- If you choose to freeze the bars, always thaw them overnight in the refrigerator; never attempt to microwave these bars as heat will quickly ruin the cheesecake's delicate texture.
- For a delicious contrast, serve these chilled bars with a small dollop of fresh whipped cream and a light sprinkle of toasted chopped pecans.
- Chef's Tip: Ensure the crushed pineapple is aggressively drained, perhaps by pressing it in a sieve, because excess moisture is the number one cause of a weak cheesecake filling that fails to set properly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American