Description
Cranberry Crumble Cheesecake Bars are a luscious dessert combining a buttery graham cracker crust, tangy cranberry compote, and creamy cheesecake filling, topped with a crunchy pecan crumble. Perfect for holiday gatherings or anytime you crave a festive, fruity treat.
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
- 1/2 tsp pure vanilla extract
- 3/4 cup water
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: Preheat the oven to 350°F (175°C) and grease a 9″ x 9″ baking pan with cooking spray. Line the bottom with parchment paper, leaving a 2″ overhang on two opposite sides, and grease the parchment with cooking spray.
- Make Crust Mixture: Crush the graham crackers finely using a resealable bag and heavy skillet or a food processor until you have about 1 1/2 cups of crumbs. In a medium bowl, combine the crumbs with melted butter, sugar, and salt until the mixture resembles wet sand.
- Bake Crust: Press the crust mixture evenly into the prepared pan. Bake in the oven for 10 to 12 minutes until golden brown. Remove from oven and let cool on a wire rack.
- Prepare Cranberry Compote: In a medium pot over medium heat, combine fresh cranberries, granulated sugar, orange juice, and water. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until the cranberries burst and the liquid thickens, about 15 minutes. Remove from heat and stir in orange zest and vanilla extract.
- Make Cream Cheese Filling: In a large bowl, beat the eggs, cream cheese, granulated sugar, vanilla extract, and kosher salt with a handheld mixer on medium-high speed until the mixture is smooth and fully combined.
- Make Crumble Topping: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the chopped pecans and melted butter and stir until the mixture becomes crumbly.
- Assemble Bars: Spread the cream cheese filling evenly over the cooled crust. Spoon dollops of cranberry compote evenly on top of the filling. Sprinkle the crumble topping over the cranberries.
- Bake Cheesecake Bars: Bake in the oven until the cheesecake is puffed and just set in the center, about 35 minutes. Remove from oven and let cool on a wire rack.
- Chill Bars: Cover the pan and refrigerate the bars for at least 1 hour and up to 5 days to set fully.
- Serve: Use the parchment overhang to lift the bars out of the pan, place on a cutting board, and cut into 16 squares. Serve chilled or at room temperature.
Notes
- Ensure cream cheese is at room temperature for smooth filling without lumps.
- Use fresh cranberries for best flavor and texture in the compote.
- The crumble topping can be toasted separately for extra crunch before spreading.
- Store leftover bars covered in the refrigerator for up to 5 days.
- For easier cutting, chill bars thoroughly to prevent cracking.
Nutrition
- Serving Size: 1 bar (approx. 1/16 of recipe)
- Calories: 310
- Sugar: 22 g
- Sodium: 160 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
