Cranberry-Swirl Cheesecake Bars

Recipe at a glance

Cranberry-Swirl Cheesecake Bars gives holiday food a distinct second meal instead of simply reheating the original plate. Food Network’s collection of post-Thanksgiving ideas shows how turkey, stuffing, potatoes, vegetables and cranberry sauce can move into casseroles, sandwiches, soups, snacks and other formats; this version is an original formulation built around 3/4 cup cranberry sauce. ^[1]

Yield: 16 bars. Preparation time: 25 minutes. Cooking time: 45 minutes plus chilling. Use leftovers that were refrigerated promptly. FoodSafety.gov lists cooked meat and poultry leftovers at three to four days in a refrigerator kept at 40°F or below. ^[2]

Ingredients

1. 2 cups graham crumbs 2. 6 tablespoons melted butter 3. 2 tablespoons sugar 4. 16 ounces cream cheese, softened 5. 2/3 cup sugar 6. 2 eggs 7. 1 teaspoon vanilla 8. 1 teaspoon orange zest 9. 3/4 cup cranberry sauce ^[1]

How to make cranberry-swirl cheesecake bars

1. Heat the oven to 325°F and line an 8-inch square pan with parchment. 2. Combine crumbs, butter and 2 tablespoons sugar; press firmly and bake 10 minutes. 3. Beat cream cheese and 2/3 cup sugar smooth, then mix in eggs one at a time, vanilla and zest. ^[1]

4. Spread over the crust, spoon cranberry sauce on top and swirl lightly with a knife. 5. Bake until edges are set and the center still trembles slightly, 30 to 35 minutes. Cool, chill at least 4 hours and cut. ^{[1] [2]}

Make-ahead, storage and useful substitutions

Room-temperature cream cheese prevents lumps. Do not overmix after adding eggs, which can introduce excess air and cracks. Use gingersnap crumbs for a spicier crust or whole-berry cherry sauce in place of cranberry. ^[1]

Refrigerate cranberry-swirl cheesecake bars within two hours in shallow covered containers. Count storage time from when the original Thanksgiving food was first refrigerated, not from when it was transformed into this recipe. Eat refrigerated cooked turkey and other perishable leftovers within three to four days, or freeze sooner. Reheat hot portions to 165°F and discard food that has spent too long at room temperature. ^[2]