Description
Delightfully tart and sweet, these Cranberry Crumble Cheesecake Bars feature a buttery graham cracker crust, a creamy cream cheese filling, tangy cranberry compote, and a crunchy pecan crumble topping. Perfect for festive occasions or a comforting dessert, they balance flavors and textures beautifully in every bite.
Ingredients
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
- Prepare crust: Arrange a rack in the center of the oven and preheat to 350°F. Lightly grease a 9″ x 9″ baking pan with cooking spray, then line the bottom with parchment paper leaving a 2″ overhang on two opposite sides. Grease the parchment with cooking spray for easy removal later.
- Make crust mixture: Crush graham crackers finely by placing them in a large resealable bag and smashing with a heavy skillet or pulse in a food processor until you have about 1 1/2 cups of crumbs. Transfer crumbs to a bowl and mix in melted butter, sugar, and salt until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan.
- Bake crust: Bake the crust for 10 to 12 minutes until golden brown. Remove from the oven and place on a wire rack to cool while preparing other components.
- Cook cranberry compote: In a medium pot over medium heat, combine fresh cranberries, granulated sugar, orange juice, and 3/4 cup of water. Bring to a simmer and reduce heat to medium-low. Cook, stirring occasionally, until the liquid has thickened and cranberries have burst, about 15 minutes.
- Finish compote: Remove from heat and stir in the finely grated orange zest and vanilla extract. Set aside to cool slightly.
- Make cream cheese filling: In a large bowl, using a handheld mixer on medium-high, beat the eggs, cream cheese, granulated sugar, vanilla extract, and salt together until the mixture is smooth and well combined.
- Prepare crumble topping: In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Add chopped pecans and melted butter and stir until the mixture forms a crumbly texture.
- Assemble bars: Spread the cream cheese filling evenly over the cooled crust. Dot the surface with spoonfuls of cranberry compote, then sprinkle the crumble topping evenly over the top.
- Bake cheesecake bars: Bake in the 350°F oven until the cheesecake is puffed and just set in the center, about 35 minutes. Remove from oven and transfer to a wire rack to cool.
- Chill: Cover the pan and refrigerate the bars until fully set, at least 1 hour and up to 5 days, for best flavor and texture.
- Serve: Using the parchment overhang, lift the bars out of the pan and transfer to a cutting board. Cut into 16 squares and serve chilled or at room temperature.
Notes
- Make sure cream cheese is at room temperature to ensure a smooth filling.
- For a more intense citrus flavor, you can add a little extra orange zest to the filling or compote.
- Bars can be stored covered in the refrigerator for up to 5 days.
- To prevent the crust from getting soggy, allow the crust to cool completely before adding the filling.
- If you prefer a less sweet topping, reduce brown sugar slightly in the crumble.
Nutrition
- Serving Size: 1 bar (approx. 1/16 of recipe)
- Calories: 310
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
