‘Tis the season to make Cranberry Swirl Cheesecake Bars. Smooth, creamy and swirled with cranberry syrup, the festive filling is stacked on a crumbly graham cracker crust. Switch up your holiday desserts this year with this guilty little pleasure.
Story of my life: everything falls into place then everything falls out of place. And not a gentle descent like a maple leaf in autumn, I mean a sudden drop to the ground like a grandma on a Life Alert commercial. No, my hip isn’t broken. But my steel kitchen prep table is, along with every plate and bowl stored on the undershelf when it took a nosedive for no reason.
Unless you count exceeding the recommended weight limit as a reason. Which, of course, I do not because then I’d be culpable.
Now my breakfast options for the morning are to either eat cereal from a styrofoam bowl or starve because I don’t want toxic chemicals contaminating my Cheerios. Like Tuesday’s presidential election, I have freedom of choice but both choices are off-putting. Fortunately, there’s a third candidate in the running.
Don’t fret, it’s not Kanye West. It’s the cranberry swirl cheesecake bars in my refrigerator. No plate, no problem, I’ll eat these pretty bars straight from the pan at sunrise. Smooth, creamy and oh so festive, cranberry swirl cheesecake bars sit atop a crumbly graham cracker crust. Make sure they sit atop your holiday dessert table, too. Your guests will be glad you did.