Get the Recipe:
Cranberry Crumble Cheesecake Bars
Cranberries, rich cheesecake, and a nutty crumb topping combine in these layered bars for a lovely treat.
Ingredients
For the crust and crumb topping:
- 2 cups (240 g) all-purpose flour
- 1 ½ cups (149 g) old-fashioned rolled oats
- 1 cup (226 g) unsalted butter, cold and cut into 1/2-inch cubes
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) firmly packed light brown sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chopped pecans
For the filling:
- 16 ounces (454 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 2 teaspoons lemon juice, from 1 medium lemon
- 1 cup (114 g) dried cranberries
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Instructions
To make the crust and crumb topping:
- Preheat oven to 350°F (175°C). Grease and flour a 9”x 13”x 2” baking pan.
- Place the flour, oats, butter, sugar, brown sugar, baking powder, and salt in the bowl of a food processor. Pulse several times until the mixture is crumbly.
- Remove 1 cup of the mixture and mix with the pecans, forming small clumps with your fingers. Refrigerate until needed.
- Press the remaining crust mixture firmly and evenly into the bottom of the prepared pan. Bake 15 minutes. Then, set aside to cool slightly.
To make the filling:
- Place the cream cheese, sugar, eggs, and lemon juice in a large mixing bowl. Using an electric mixer on medium speed, beat until combined and smooth. Stir in the dried cranberries.
- Pour the filling mixture over partially cooled crust. Spread evenly.
- Scatter the reserved crumb topping over the filling.
- Bake 40 to 45 minutes, or until the edges are brown and the filling is set.
- Cool in the pan on a wire rack for 20 minutes. Cover and chill for at least 2 hours before serving.
Notes
- Keep refrigerated.
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