Fody's Pomegranate + Raspberry Swirl Cheesecake Bars

Pre-heat oven to 300F and line an 8x8 baking pan with parchment paper.

In a large saucepan over medium heat, add raspberries, pomegranate seeds, sugar, orange zest + water. Bring mixture to a boil and stir frequently, about 7 minutes. The sugar will begin to dissolve + the raspberries will have become syrupy, resulting in the mixture beginning to thicken. Once the mixture begins to thicken, remove from heat and allow to cool to room temperature.

Once sauce is cooled, add to a blender + pulse until smooth. The sauce should be thick.

In a food processor, combine almond flour, cinnamon and nutmeg. Pulse until mixture is fine.

Add melted butter to the food processor bowl, continuing to mix gently until mixture is wet. Pour into the baking dish, pressing down evenly + gently until the bottom of the pan is covered in the crust.

Pre-bake the crust for 10 minutes while you prepare the filling.

Using an electric hand mixer, beat the cream cheese until smooth. Add in eggs and continue to beat. Then add sugar, vanilla, orange juice and zest, continuing to beat until the mixture is thickened.

Pour filling into the baking dish and use a silicone spatula to evenly smooth out the cheesecake bars.

Next, using a spoon drop 4-6 teaspoon sized dollops of the pomegranate raspberry sauce on top of the filling + using a butter knife or handle of your spoon, swirl the dollops into the filling.

Bake for an additional 45 minutes or until the edges begin to become golden brown and the center is firm.

Allow cheesecake bars to cool at room temperature about 10 minutes, then place in the fridge for 2 hours to completely set. Slice and enjoy!