Cranberry Crumble Cheesecake Bars
Delicious cheesecake bars featuring a tart cranberry compote, creamy filling, and a crunchy crumble topping, perfect for any gathering.
Ingredients
Crust
- 12 pieces Graham Crackers Crushed into fine crumbs
- 6 Tbsp Unsalted Butter, Melted Adds richness to the crust
- 0.25 Cup Granulated Sugar Sweetens your base
- 0.25 Tsp Kosher Salt Enhances the flavor of the crust
Cranberry Compote
- 12 Oz Fresh Cranberries Tart and juicy
- 0.75 Cup Granulated Sugar Sweetens the cranberry mixture
- 1 Tsp Finely Grated Orange Zest Adds aroma
- 0.25 Cup Fresh Orange Juice Balances tartness
- 0.5 Tsp Pure Vanilla Extract Introduces flavor
Cheesecake Filling
- 2 Large Eggs Binds the filling
- 16 Oz Cream Cheese, Room Temperature Creates the creamy filling
- 0.33 Cup Granulated Sugar Sweetens the filling
- 1 Tsp Pure Vanilla Extract Infuses depth
- 0.25 Tsp Kosher Salt Balances sweetness
- 0.5 Cup All-Purpose Flour Gives structure
Crumble Topping
- 3 Tbsp Packed Dark Brown Sugar Adds flavor
- 0.25 Tsp Ground Cinnamon Provides warmth
- 0.25 Tsp Kosher Salt Enhances flavors
- 0.33 Cup Coarsely Chopped Raw Pecans Adds crunch
- 4 Tbsp Unsalted Butter, Melted Brings the crumble together
Instructions
Preparation
- Preheat your oven to 350°F and grease a 9" x 9" baking pan with cooking spray. Line it with parchment paper for easy removal later.
- Crush the graham crackers into fine crumbs. In a bowl, mix the crumbs with melted butter, granulated sugar, and kosher salt until well combined. Press this mixture firmly into the bottom of the prepared pan and bake for 10-12 minutes until lightly golden.
Cranberry Compote Preparation
- While the crust is baking, prepare the cranberry compote. Combine fresh cranberries, 3/4 cup granulated sugar, orange juice, and a splash of water in a saucepan over medium heat. Cook until the cranberries burst and the mixture thickens, about 10 minutes. Stir in the orange zest and vanilla extract, then set aside to cool.
Cheesecake Filling Preparation
- In a separate bowl, beat together the eggs, cream cheese, 1/3 cup granulated sugar, vanilla extract, and kosher salt until the mixture is perfectly smooth and creamy.
Crumble Topping Preparation
- For the crumble topping, mix the flour, dark brown sugar, ground cinnamon, and kosher salt in a bowl. Stir in the chopped pecans and melted butter until everything is well combined and crumbly.
Assembly and Baking
- Once your crust is baked, spread the cream cheese filling over the crust evenly. Next, layer with the cranberry compote, and then sprinkle the crumble mixture over the top.
- Bake for about 35 minutes until the center is set and the edges slightly browned. Allow the bars to cool at room temperature before refrigerating for at least an hour to firm up. Finally, slice into squares and enjoy!
Notes
Ensure your cream cheese is at room temperature for a smooth filling. Don't skip refrigerating the bars before cutting for cleaner slices. Customize your topping with walnuts or almonds if you don’t have pecans.