If you were wondering what to do with your leftover cranberry sauce, I’ve got you. These fabulous cheesecake bars turned out so good, and I couldn’t be happier. I hope you get to try and enjoy them as much as I did (you can also make the cranberry sauce by referring to my previous reel).
Ingredients
- 16 ounce cream cheese (room temperature)
- 3/4 cup sugar
- 3 eggs (room temperature)
- 1/4 cup sour cream
- I am bs corn starch
- 1 tsp vanilla
- Cranberry sauce (find recipe in my previous reel)
Crust
- 11 ounce vanilla wafers
- Hand full pecan
- 8 tbs unsalted butter melted
Instructions
- Preheat oven to 325 F add a pan of water at bottom shelf, this will keep the cheesecake moist as it bakes and prevents cracking.
- Spray a 9 x 13 pan with cooking spray and line with parchment paper.
- Whisk the cream cheese and 3/4 cup of sugar together until smooth add the cornstarch and 1/4 cup of sour cream and whisk.
- Add the eggs one at a time + 1 teaspoon of vanilla and continue whisking until smooth.
- In a food processor add the wafers and process then add the pecans and process again, finally add 8 tablespoons of melted butter and pulse until combined.
- Spread the crumbs at the bottom of the pan and press evenly. (You can use the back of a measuring cup if you wish) add the cream cheese mixture and smooth the surface.
- Add dollops of cranberry sauce and give the pan a small shake.
- Bake for 35 minutes, cool in the fridge cut into bars and enjoy.
- I also made cranberry sauce to go with the bars by processing the leftover sauce and adding a little bit of orange juice to thin it out.