1/2 cup Vermont Creamery Crème Fraîche, room temperature
1/2 cup powdered sugar
1 tablespoon vanilla extract
2 large eggs, room temperature
Cook cranberry puree by combining all ingredients in a small saucepan over medium heat for 8-10 minutes. Use a whisk or spoon to help break down the cranberries.
Once cooked, place a fine mesh strainer over a small bowl and, using a spatula, squeeze through all of the liquid and dispose of the solids. Let cool to room temperature.
Preheat oven to 325°F. Line an 8×8 pan with parchment paper.
In a food processor, combine the walnuts, graham cracker crumbs, and sugar. Pulse until the mixture resembles a fine sand and the walnuts are completely pulverized. Pour in butter and pulse until it comes together. Press the crust firmly and evenly into the pan.
Meanwhile in a standing mixer fitted with a paddle attachment, cream the cream cheese over medium-low speed for 1 minute. Do not use a higher speed, or you will incorporate too much air into the batter. Scrape the cream cheese from the sides of the bowl halfway through mixing.
Add in the crème fraîche, powdered sugar, and vanilla, beating for 30 seconds.
Add in the eggs, one by one, beating until fully incorporated.
Pour batter over crust. Drizzle the cranberry puree on top. With a skewer or chopstick, make a swirl pattern.
Bake for 45-55 minutes. The cheesecake should be slightly puffed, but should not be golden. Jiggly is ok! It will continue to cook as it cools.
Allow to cool for 1 hour before placing into fridge to cool completely, about 3 hours more. Cut into bars and serve!