White Chocolate Cranberry Cheesecake Cookie Bars: A Festive Holiday Treat
These White Chocolate Cranberry Cheesecake Cookie Bars are the perfect holiday dessert! They combine the best of both worlds – a buttery, soft cookie base with a creamy, tangy cheesecake topping studded with sweet white chocolate and tart cranberries. They’re easy to make, require no chilling (except after baking!), and are always a crowd-pleaser. Plus, their festive colors make them a beautiful addition to any holiday dessert table.
**Why You’ll Love These Cookie Bars:**
* **Easy to Make:** No fancy techniques required! These bars come together quickly with simple ingredients and straightforward instructions.
* **Festive Flavors:** The combination of white chocolate, cranberries, and cheesecake is a holiday dream team.
* **Perfect for Sharing:** These bars are easy to cut and serve, making them ideal for parties, potlucks, and holiday gatherings.
* **Make-Ahead Friendly:** You can bake these bars a day or two in advance and store them in the refrigerator.
* **Customizable:** Easily adapt the recipe to your preferences by adding other mix-ins like nuts, citrus zest, or different types of chocolate.
**Ingredients You’ll Need:**
**For the Cookie Base:**
* 1 cup (2 sticks) unsalted butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed light brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
**For the Cheesecake Topping:**
* 8 ounces cream cheese, softened
* 1/2 cup granulated sugar
* 1 large egg
* 1/2 teaspoon vanilla extract
* 1 cup white chocolate chips
* 1 cup dried cranberries
**Equipment You’ll Need:**
* 9×13 inch baking pan
* Mixing bowls
* Electric mixer (handheld or stand mixer)
* Measuring cups and spoons
* Rubber spatula
* Parchment paper (optional, for easy removal)
**Detailed Instructions:**
**Step 1: Prepare the Cookie Base**
1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan. You can also line the pan with parchment paper, leaving an overhang on the sides, for easier removal of the bars after baking. This is highly recommended!
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. The mixture should be noticeably lighter in color and have a smoother texture.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. Overmixing at this stage can lead to a tougher cookie base, so mix until just combined.
4. In a separate medium bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda and salt are evenly distributed throughout the flour, which is important for proper leavening and flavor.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can also result in a tough cookie base. Mix until the flour is just incorporated and no streaks remain.
6. Press the cookie dough evenly into the prepared baking pan. You can use your fingers or the back of a spoon to spread the dough. Make sure the layer is uniform in thickness for even baking.
**Step 2: Prepare the Cheesecake Topping**
1. In a separate mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. It’s crucial that the cream cheese is fully softened to avoid lumps in the cheesecake topping. Beat for several minutes until the mixture is light and airy.
2. Beat in the egg and vanilla extract until just combined. Again, avoid overmixing.
3. Gently fold in the white chocolate chips and dried cranberries. Distribute them evenly throughout the cheesecake batter.
**Step 3: Assemble and Bake**
1. Pour the cheesecake topping evenly over the cookie base. Spread it gently to cover the entire surface.
2. Bake in the preheated oven for 30-35 minutes, or until the edges are lightly golden brown and the cheesecake topping is set. The center of the cheesecake may still jiggle slightly, but it will firm up as it cools.
3. Remove the pan from the oven and let the bars cool completely in the pan on a wire rack. This is important for the cheesecake to set properly. Cooling can take several hours.
4. Once completely cooled, cover the pan and refrigerate for at least 2 hours before cutting into bars. This will make them easier to cut and will further enhance the flavor and texture.
**Step 4: Cut and Serve**
1. Lift the bars out of the pan using the parchment paper overhang (if you used it). If you didn’t use parchment paper, carefully run a knife around the edges of the pan to loosen the bars.
2. Cut the bars into squares or rectangles. The size is up to you! A good starting point is to cut the 9×13 inch pan into 24 bars.
3. Serve chilled and enjoy!
**Tips for Success:**
* **Soften the Butter and Cream Cheese:** This is crucial for achieving a smooth and creamy texture. Make sure both ingredients are at room temperature before starting.
* **Don’t Overmix:** Overmixing the cookie dough or cheesecake batter can result in tough or dense bars. Mix until just combined.
* **Cool Completely:** Allow the bars to cool completely before refrigerating. This will prevent the cheesecake from cracking.
* **Refrigerate Before Cutting:** Refrigerating the bars for at least 2 hours before cutting will make them easier to cut into clean, even squares.
* **Use High-Quality Ingredients:** Using good quality white chocolate and cranberries will make a noticeable difference in the flavor of the bars.
* **Parchment Paper is Your Friend:** Lining the pan with parchment paper makes it incredibly easy to remove the bars after baking and cooling.
**Variations and Substitutions:**
* **Nuts:** Add chopped pecans, walnuts, or almonds to the cookie dough or cheesecake topping for added texture and flavor.
* **Citrus Zest:** Add the zest of an orange or lemon to the cheesecake topping for a bright and refreshing flavor.
* **Different Chocolate:** Substitute milk chocolate or dark chocolate chips for the white chocolate chips.
* **Other Dried Fruit:** Use dried cherries, blueberries, or apricots instead of cranberries.
* **Extracts:** Experiment with different extracts, such as almond extract or orange extract, in the cookie dough or cheesecake topping.
* **Gluten-Free:** Substitute a gluten-free all-purpose flour blend for the regular all-purpose flour.
**Storage Instructions:**
* Store the White Chocolate Cranberry Cheesecake Cookie Bars in an airtight container in the refrigerator for up to 5 days.
* You can also freeze the bars for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer bag.
**Serving Suggestions:**
* Serve these bars as a dessert at holiday parties, potlucks, or family gatherings.
* They’re also a great addition to a cookie platter or dessert buffet.
* Pair them with a glass of milk, hot chocolate, or coffee.
* Garnish with a dusting of powdered sugar or a drizzle of melted white chocolate.
**Troubleshooting:**
* **Cookie base is too dry:** Make sure you’re using softened butter and that you’re not overmixing the dough. You can also add a tablespoon or two of milk or cream to the dough to add moisture.
* **Cheesecake topping is cracked:** This can happen if the cheesecake is baked at too high of a temperature or if it’s cooled too quickly. Make sure to bake the bars at 350°F (175°C) and let them cool completely in the pan.
* **Bars are difficult to cut:** Make sure the bars are completely cooled and refrigerated before cutting. Use a sharp knife and wipe it clean between each cut.
**Nutrition Information (Approximate, per bar):**
* Calories: 250-300
* Fat: 15-20g
* Saturated Fat: 10-12g
* Cholesterol: 50-60mg
* Sodium: 100-150mg
* Carbohydrates: 30-35g
* Sugar: 20-25g
* Protein: 2-3g
(Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.)
These White Chocolate Cranberry Cheesecake Cookie Bars are a guaranteed crowd-pleaser and will become a new holiday favorite. Enjoy!