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Cranberry Crumble Cheesecake Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 59 reviews
  • Author: Emily
  • Prep Time: 15 mins
  • Cook Time: 47 mins
  • Total Time: 4 hrs 30 mins
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delightfully tangy and creamy, Cranberry Crumble Cheesecake Bars feature a buttery graham cracker crust layered with a smooth cream cheese filling, topped with a vibrant cranberry compote and a crunchy pecan crumble. Perfectly balanced between tart and sweet, these bars are a festive treat ideal for holiday gatherings or anytime you crave a luscious dessert bar with a fruity twist.

Ingredients

Units Scale

Crust

  • Cooking spray
  • 12 graham crackers
  • 6 Tbsp. unsalted butter, melted
  • 1/4 cup (50 g) granulated sugar
  • 1/4 tsp kosher salt

Cranberry Compote

  • 12 oz fresh cranberries
  • 3/4 cup (150 g) granulated sugar
  • 1 tsp finely grated orange zest
  • 1/4 cup fresh orange juice
  • 3/4 cup water
  • 1/2 tsp pure vanilla extract

Cream Cheese Filling

  • 2 large eggs
  • 2 (8-oz) blocks cream cheese, room temperature
  • 1/3 cup (67 g) granulated sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp kosher salt

Crumble Topping

  • 1/2 cup (60 g) all-purpose flour
  • 3 Tbsp packed dark brown sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1/3 cup coarsely chopped raw pecans
  • 4 Tbsp unsalted butter, melted

Instructions

  1. Prepare the Crust: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Lightly grease a 9″ x 9″ baking pan with cooking spray and line the bottom with parchment paper, leaving a 2-inch overhang on two opposite sides. Grease the parchment with cooking spray to prevent sticking.
  2. Make the Cracker Crumbs: Crush the graham crackers finely either by placing them in a large resealable bag and rolling with a heavy skillet, or pulsing in a food processor until fine crumbs form, about 1 1/2 cups. Transfer crumbs to a medium bowl.
  3. Combine Crust Ingredients: Add melted butter, granulated sugar, and kosher salt to the crumbs and stir until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared pan.
  4. Bake the Crust: Bake the crust in the preheated oven for 10 to 12 minutes, or until golden brown. Remove from the oven and let it cool on a wire rack.
  5. Prepare Cranberry Compote: In a medium pot over medium heat, combine fresh cranberries, granulated sugar, orange juice, and water. Bring mixture to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until the liquid has reduced, and the cranberries have burst and thickened, about 15 minutes.
  6. Finish Compote: Remove the pot from the heat, stir in the finely grated orange zest and vanilla extract, then set aside to cool.
  7. Make Cream Cheese Filling: In a large bowl, use a handheld mixer on medium-high speed to beat the eggs, softened cream cheese, granulated sugar, vanilla extract, and kosher salt until the mixture is combined and smooth.
  8. Prepare Crumble Topping: In a medium bowl, whisk together the all-purpose flour, dark brown sugar, ground cinnamon, and kosher salt. Add coarsely chopped pecans and melted butter, stirring until the mixture becomes crumbly.
  9. Assemble Bars: Spread the cream cheese filling evenly over the cooled crust. Dot the surface evenly with spoonfuls of cranberry compote. Sprinkle the crumble topping over the compote layer.
  10. Bake the Cheesecake Bars: Bake in the oven for about 35 minutes, or until the cheesecake is puffed and just set in the center. Remove from the oven and place on a wire rack to cool.
  11. Chill: Cover the pan and refrigerate the bars until fully set, at least 1 hour and up to 5 days.
  12. Serve: Using the parchment paper overhang, lift the bars out of the pan and transfer to a cutting board. Cut into 16 squares and serve chilled for the best texture and flavor.

Notes

  • Ensure cream cheese is at room temperature before mixing to avoid lumps in the filling.
  • The cranberry compote can be made a day ahead and refrigerated to enhance the flavors.
  • Press the crust firmly and evenly to create a solid base that holds together after baking.
  • Use parchment paper with overhang to easily lift out the bars for neat cutting and serving.
  • Store leftover bars covered in the refrigerator for up to 5 days.

Nutrition

  • Serving Size: 1 bar (1/16th of recipe)
  • Calories: 320
  • Sugar: 20 g
  • Sodium: 180 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 70 mg

Find it online: https://emilyquickdinners.com/cranberry-crumble-cheesecake-bars-recipe/