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Pumpkin Swirl Cheesecake Recipe

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4.3 from 23 reviews

These vibrant Lemon Cranberry Bars combine a buttery crust with a tart, sweet lemon layer and a rich cranberry filling, creating a perfect balance of flavors for a refreshing dessert or snack. With a crisp crust, tangy lemon topping, and a luscious cranberry layer, these bars are deliciously festive and ideal for any occasion.

  • Total Time: 4 hours 45 minutes
  • Yield: 16 servings

Ingredients

Cranberry Filling

  • 8 ounces fresh cranberries (or frozen, not thawed)
  • 1/2 cup water
  • 6 tablespoons granulated sugar

Crust

  • 1/2 cup (1 stick) unsalted butter (melted)
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup + 1 tablespoon all-purpose flour

Lemon Filling

  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 3 large eggs
  • 1/2 cup lemon juice (fresh, about 3 lemons)

Optional Topping

  • Powdered sugar (for sprinkling)

Instructions

  1. Prepare Cranberries: Rinse and pick through the cranberries, discarding any that are bad or squishy. In a medium saucepan, combine cranberries, water, and 6 tablespoons of granulated sugar. Bring to a boil over medium-high heat, then reduce to medium-low and cover with a splatter screen. Stir occasionally at first, then constantly towards the end to prevent burning. Simmer for 10-15 minutes until cranberries break down. Set aside to cool for at least 30 minutes.
  2. Preheat Oven and Prepare Pan: Preheat the oven to 325°F (163°C). Line a 9-inch square baking dish with parchment paper, ensuring no gaps and leaving an overhang for easy removal. Coat with butter or non-stick spray. Set aside.
  3. Make Crust: In a medium bowl, mix melted butter, vanilla extract, 1/4 cup granulated sugar, and salt until combined. Stir in 1 cup plus 1 tablespoon of flour to form a thick dough. Press this dough evenly and firmly into the prepared pan.
  4. Bake Crust: Bake the crust for 16-18 minutes until lightly browned. Remove from the oven and poke holes all over the crust with a fork. Turn the oven off. Let the crust cool for about 20 minutes.
  5. Prepare Lemon Filling: While the crust cools, whisk together 3 tablespoons of flour and 1 cup granulated sugar in a medium bowl. Add eggs and whisk until smooth. Stir in lemon juice and set aside.
  6. Chill Cranberry Layer: Pour the cooled cranberry filling evenly over the cooled crust, spreading to all edges. Refrigerate for 45 minutes to set.
  7. Bake Lemon Layer: Preheat the oven to 350°F (177°C). Remove the pan from the fridge and carefully pour the lemon filling over the cranberry layer. Bake for 43-45 minutes until the center is set and no longer jiggles.
  8. Cool Bars: Cool the bars on a wire rack in the baking pan at room temperature for 1 hour. Then refrigerate for 1-2 hours to fully set before slicing.
  9. Serve: Lift the bars out using the parchment overhang and place on a cutting board. Dust with powdered sugar if desired. Cut into squares, wiping the knife clean between slices for neat edges.

Notes

  • Use fresh cranberries for the best texture and flavor, but frozen cranberries can be used without thawing.
  • Line the pan carefully with parchment to ensure easy removal of bars.
  • Cooking the cranberry filling down prevents excess moisture in the bars.
  • Make sure the lemon layer is fully set before slicing to avoid runny bars.
  • For cleaner slices, wipe the knife between cuts.
  • Store leftover bars in the refrigerator and consume within 4-5 days.
  • Author: Olivia
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/pumpkin-swirl-cheesecake-recipe/