Tamari

Start by melting the butter in a small pot on the stove or in a microwave-safe bowl. Allow it to cool for a few minutes.

While the butter is cooling, combine gluten free flour, brown sugar, cinnamon, ginger and kosher salt in a mixing bowl. Whisk these ingredients together.

Using a fork or a small spatula, gently blend the dry ingredients with the melted butter until crumbles start to form. Be careful not to overmix.

Place the brown sugar crumble topping in the refrigerator while you prepare the gluten free cheesecake crust and cheesecake filling for the cranberry cheesecake bars.

To prepare homemade cranberry sauce, combine cranberries, sugar, orange zest, orange juice, water, kosher salt, and spices in a medium saucepan. Instead of using ground cinnamon, I prefer a cinnamon stick - it adds a richer flavor. Just be sure to remove it once the sauce is finished.

Simmer the mixture over medium-low heat for about 10 minutes, stirring occasionally to prevent it from sticking or burning. You’ll know it’s ready when the cranberries have popped and released their juices, creating a thick and vibrant sauce. Remeber the cranberry sauce will thicken as it cools so don't cook it for too long.

Once cooked, remove the cranberry sauce from the heat and stir in 2 teaspoons of vanilla extract. Adjust the spices to taste if needed.

Allow the cranberry sauce to cool completely while you prepare the cheesecake filling.

Preheat your oven to 350F and arrange your oven rack in the middle of your oven.

Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving an overhang on the sides. This overhang makes it easier to lift the cheesecake out of the pan later. Set the pan aside.

Combine the gluten free flour, brown sugar, kosher salt, ground ginger and cinnamon in the bowl of the stand mixer.

Cut the room temperature butter into small pieces and add to the flour mixture.

Turn the mixer on to a low speed and at a low speed work the butter into the dry ingredients until it has a sandy, crumbly appearance.

Press the mixture in an even layer into the prepared pan. I like to use an offset knife for this or the back of a spoon.

Bake the crust at 350F for 12 to 14 minutes or until light golden brown.

When the gluten-free shortbread crust finishes baking, keep the oven on and immediately lower the oven temperature to 325°F.

In the bowl of the stand mixer (fitted with the paddle attachment), combine the room-temperature cream cheese, granulated sugar, brown sugar, and vanilla paste (or vanilla extract).

Mix on medium speed until the mixture is light and fluffy, about 2–3 minutes. Be sure to scrape down the sides of the bowl with a spatula.

Next, add the eggs and the egg yolk one at a time, mixing just until combined. Avoid overmixing once the eggs are added. Overmixing can cause the cheesecake to rise too much, then deflate as it cools (and it may even crack).

Turn off the mixer and with a flexible spatula fold everything together (this is to make sure everything has been incorporated fully). The mixture will be a thick creamy cheesecake filling.

Make sure the oven is preheated to 325°F.

Pour the prepared cheesecake filling over the cooled crust. Use an offset spatula or the back of a spoon to spread it evenly, ensuring the filling reaches all the corners. Gently tap the back of your spoon against the sides of the pan - this helps release air bubbles that can cause cracks.

Top the cheesecake with the homemade cranberry sauce. Make sure to remove the cinnamon stick if you used one. If desired, use a knife or skewer to swirl the cranberry sauce into the vanilla cheesecake batter. Be careful not to overdo the swirling, or you’ll end up with a pink cheesecake instead of a nice swirl pattern.

Finish by sprinkling the gluten-free brown sugar streusel evenly over the cranberry sauce.

Once your cheesecake bars are assembled, bake them at 325°F in the middle of your oven for 40–45 minutes. No peeking!

Your Gluten Free Cranberry Cheesecake Bars are done when the edges are set, but the center is still slightly jiggly. Start checking around the 40-minute mark. If you notice the sides of the cheesecake puffing up, it’s definitely done baking (and likely close to being overbaked).

If you think the cheesecake is ready, turn off the oven but leave the cheesecake inside to cool for at least 60 minutes. Cooling in the oven helps the cheesecake finish baking gently and minimizes the risk of cracks from sudden temperature changes.

After removing the cheesecake from the oven, let it cool completely at room temperature before transferring it to the fridge. Chill for at least 3 hours, though overnight is best for perfect slicing. Make sure to cover it with some plastic wrap.