Name: Cranberry Swirl Cheesecake Bars
Yield: 36
Ingredients: 1 3/4 c. all-purpose flour; 1/2 tsp. baking powder; 1/4 tsp. salt; 3/4 c. unsalted butter; 1/2 tsp. grated orange zest; 1/2 c. granulated sugar; Yolk from 1 large egg; 1 tsp. vanilla extract; 2 package light cream cheese; 1/2 c. granulated sugar; 2 large eggs; c. light sour cream; 2 tbsp. all-purpose flour; 1 tsp. vanilla extract; 1 can jellied cranberry sauce

Step 1Heat oven to 350 degrees F. Line 13- by 9-inch baking pan with foil, extending foil 2 inches beyond pan at both ends. In a medium bowl, whisk flour, baking powder, and salt.

Step 2Beat butter and remaining mixture of ingredients with the paddle attachment of a mixer on medium speed until soft and creamy, about 2 minutes. On low speed, beat in flour mixture, scraping sides of the bowl until dough comes together. Drop small clumps of dough evenly into prepared pan. With floured fingers, press dough into even layer.

Step 3Bake 20 minutes or until surface is golden and set. Remove crust, keeping the oven on.

Step 4Reduce oven temperature to 325 degrees F.

Step 5Use the paddle attachment of a mixer on medium speed to beat cream cheese and sugar until creamy and smooth. On low speed, beat in eggs, then sour cream, flour, and vanilla until blended and smooth.

Step 6Whisk cranberry sauce in a small bowl until smooth. Stir in 3 tablespoons of the cheesecake batter until blended. Pour the remaining white batter over the warm crust, then spoon small dollops of the cranberry batter over the white batter and drag a small spatula across the surface until it looks marbled.

Step 7Bake 36 minutes or until surface looks dry and is set. Cool completely in pan on a wire rack. Refrigerate at least 2 hours or until firm and cold.

Step 8Lift ends of foil to transfer to a cutting board. Cut lengthwise into 6 equal strips, about 1 1/2 inches wide. Cut each strip into 6 bars.