Hello, everyone! Please enjoy this recipe for the Cranberry Crumble Cheesecake Bars that were recently featured on my YouTube channel. The bars are as beautiful to look at as their are to eat. I love them with Autumnal Darjeeling tea, but they are equally delicious with coffee or champagne!
The recipe below is adapted from Delish magazine — a periodical and website to which I subscribe. I’ve written the printable directions in my own words, because that is the copyright law.
Cranberry Crumble Cheesecake Bars
A deliciously-colorful treat, perfect for Afternoon Tea!
Ingredients
For the crust:
- Cooking spray
- 1 1/2 cups (about 180g) crushed graham crackers
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons (85g) unsalted butter, melted
For the Cranberry Compote:
- 12 ounces (340g) fresh cranberries
- 3/4 cup (150g) granulated sugar
- 1/4 cup fresh orange juice
- 3/4 cup water
- 1 teaspoon finely-grated orange zest
- 1/2 teaspoon pure vanilla extract
For the cream cheese filling:
- 2 large eggs, at room temperature
- 2 8-ounce packages cream cheese (226g each), softened
- 1/3 cup (67g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
For the crumble topping:
- 1/2 cup (60g) all-purpose flour
- 3 tablespoons packed dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup (40g) coarsely-chopped raw pecans
- 4 tablespoons (57g) unsalted butter, melted
Instructions
Preparing the pan and making the crust:
- Preheat oven to 350°F (180°C). Lightly grease a 9x9 inch baking dish with vegetable spray, and then line it with parchment. Put the crushed graham cracker crumbs in a medium bowl. Add the sugar, salt, and the melted butter. Stir to combine. Press the mixture evenly into the prepared baking dish. Bake until lightly browned -- about 10 minutes. Cool on a wire rack.
Making the cranberry compote:
- In a medium saucepan over medium heat, bring the cranberries, sugar, orange juice and water to a simmer. Reduce heat and cook, stirring from time to time, until the berries burst and the mixture reduces and thickens -- about 15 minutes. Off heat, stir in the orange zest and the vanilla. Set aside while you make the cream cheese filling.
Making the cream cheese filling:
- Tip the eggs, cream cheese, sugar, vanilla, and salt into a large bowl. Using handheld electric beaters, beat the mixture until it is perfectly smooth. Set aside while you prepare the crumble topping.
Making the crumble topping:
- Whisk together the flour, brown sugar, cinnamon, and salt. Add the pecans and the butter. Stir until the mixture turns crumbly.
Assembling, baking, and cooling the bars:
- Spread the cream cheese filling evenly over the crust (an offset spatula is useful here). Evenly spoon the the cranberry compote on top of the cream cheese. Sprinkle on the crumble topping.Bake until puffed and set in the center -- about 35 minutes. Cool to room temperature. Then cover and refrigerate until quite cold -- at least one hour, or for up to five days.
Unmolding the bars:
- Using overhang from the parchment, lift out the bar and transfer to a cutting board. Cut into squares or rectangles. Enjoy!
Geo says
Kevin
I enjoy your site very much. I was trying to read about you dog Lily but many of the links are broken.
Sherry says
Hi Kevin! I made these last night for a reward after a long weekend of fall chores. The butter in the crust made the tart cranberry and orange flavors really pop. I also loved the texture. Thank you for sharing this recipe. I will definitely be making these again. You make life brighter during these dark times. Please never stop being you!