Cranberry Cheesecake Crumble Bars
A delightful combination of creamy cheesecake and tart cranberries nestled in a buttery crumb crust, perfect for special occasions.
Servings: 12 bars
Calories: 300kcal
Ingredients
Crust
- 3.5 cups 3 ½ cups all-purpose flour
- 1.25 cups 1 ¼ cup old-fashioned oats
- 1 cup 1 cup light brown sugar, packed
- 0.5 teaspoon ½ teaspoon ground cinnamon
- 0.25 teaspoon ¼ teaspoon salt
- 1.25 cups 1 ¼ cup unsalted butter, melted
- 1 teaspoon 1 teaspoon vanilla extract
Cheesecake Filling
- 32 oz 32 oz cream cheese, room temperature
- 1 cup 1 cup granulated sugar
- 4 large 4 large eggs
- 1 tablespoon Zest of 1 orange or 2 clementines
- 1 teaspoon 1 teaspoon vanilla extract
- 0.5 cup ½ cup sour cream or Greek yogurt
- 1.5 cups 1½ cups fresh or frozen cranberries
- 1 tablespoon ~1 tablespoon flour or cornstarch
- 0.25 cup ¼ cup white chocolate chips, melted
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch pan with baking spray or softened butter.
- In a large bowl, mix together the flour, oats, brown sugar, cinnamon, and salt.
- Pour in the melted butter and vanilla extract. Stir until the mixture is evenly moistened and crumbly. If too wet, add more flour.
- Press about two-thirds of this mixture firmly into the bottom of the prepared pan to form the crust. Set aside the remaining third.
Baking the Crust
- Bake the crust for 18-20 minutes or until it turns golden brown. While the crust is baking, prepare the cheesecake filling. Allow the crust to cool.
Making the Cheesecake Filling
- In another large bowl, beat the cream cheese and granulated sugar together until smooth.
- Add in the eggs, vanilla extract, and orange zest, followed by the sour cream. Mix well until everything is combined.
- Pour the cheesecake filling into the pre-baked crust and spread it evenly.
- Toss the cranberries with the flour or cornstarch until they are evenly coated, then sprinkle them over the cheesecake layer.
- Finally, sprinkle the reserved crumb mixture on top.
Final Baking
- Bake at 325°F (160°C) for 40-45 minutes. The edges should be set, while the center will jiggle slightly.
- Let the bars cool completely on a rack. Refrigerate for at least 4 hours or overnight for best results.
- To finish, drizzle the melted white chocolate over the top of the bars before serving.
Notes
Optional add-ins include chopped nuts like pecans or walnuts for texture. These bars can be served chilled or at room temperature. If softer, let them sit out for about 30 minutes before serving. Store in the refrigerator for up to one week in an airtight container.