Makes: 12–16 bars
Ingredients
For the crust
- 1½ cups graham cracker crumbs
- 2 tbsp. sugar
- ¼ cup J. Olive Persian Lime Olive Oil
- Pinch of salt
For the cranberry pear swirl
- 1 cup fresh or frozen cranberries
- 1 ripe pear, peeled and finely diced
- ⅓ cup sugar
- 3 tbsp. J. Olive Cranberry Pear Balsamic
- 2 tbsp. water
- ½ tsp. cinnamon
For the cheesecake
- 16 oz. cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 tsp. vanilla extract
- ¼ cup sour cream
- Pinch of salt
Instructions
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Prepare the oven and pan. Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
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Make the crust. Combine graham cracker crumbs, sugar, Persian Lime Olive Oil, and salt. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then set aside to cool slightly.
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Make the cranberry pear swirl. Add cranberries, pear, sugar, Cranberry Pear Balsamic, water, and cinnamon to a small saucepan. Cook over medium heat for about 8–10 minutes, stirring occasionally, until the cranberries burst and the mixture becomes thick and jammy. Lightly mash the fruit, then allow it to cool.
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Prepare the cheesecake filling. Beat cream cheese and sugar until smooth. Mix in the eggs one at a time, followed by vanilla, sour cream, and salt. Mix just until combined.
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Assemble. Pour the cheesecake filling over the baked crust. Spoon small dollops of the cranberry pear mixture over the top. Use a knife or toothpick to gently swirl it through the cheesecake.
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Bake. Bake for 30–35 minutes, or until the edges are set and the center still has a slight jiggle.
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Chill. Cool completely at room temperature, then refrigerate for at least 3 hours before slicing.
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Serve. Cut into bars and, if you'd like to really highlight the pairing, finish each with a very light drizzle of Cranberry Pear Balsamic.