Description
These Cranberry Crumble Cheesecake Bars combine a buttery graham cracker crust with a smooth, creamy cream cheese filling, topped with a tangy homemade cranberry compote and a crunchy pecan crumble. Perfect for festive occasions or a seasonal treat, they balance tart cranberries with sweet cinnamon-spiced crumble 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
- 1/2 tsp. pure vanilla extract
- 3/4 cup water (added in cooking step)
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 the Crust: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Lightly grease a 9″ x 9″ baking pan with cooking spray and line the bottom with parchment paper, leaving a 2″ overhang on two opposite sides. Grease the parchment with cooking spray to prevent sticking.
- Make the Crust Mixture: Place graham crackers in a large resealable bag or food processor and crush until fine crumbs form, about 1 1/2 cups. Transfer crumbs to a medium bowl, then add melted butter, granulated sugar, and kosher salt. Stir until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan.
- Bake the Crust: Bake the crust for 10 to 12 minutes until golden brown. Remove from oven and transfer pan to a wire rack to cool completely.
- Cook Cranberry Compote: In a medium pot over medium heat, combine fresh cranberries, granulated sugar, orange juice, and 3/4 cup water. Bring to a simmer, then reduce heat to medium-low. Stir occasionally as the mixture cooks until cranberries burst and the liquid thickens, about 15 minutes. Remove from heat and stir in freshly grated orange zest and vanilla extract.
- Prepare Cream Cheese Filling: In a large bowl, beat eggs, cream cheese, granulated sugar, vanilla extract, and kosher salt with a handheld mixer at medium-high speed until smooth and well combined.
- Make Crumble Topping: In a medium bowl, whisk together all-purpose flour, dark brown sugar, ground cinnamon, and kosher salt. Add coarsely chopped pecans and melted butter. Stir until the mixture forms coarse crumbs.
- Assemble Bars: Spread the cream cheese filling evenly over the cooled crust. Evenly dot the surface with spoonfuls of the cranberry compote. Sprinkle the crumble topping evenly over the compote layer.
- Bake the Cheesecake Bars: Bake at 350°F (175°C) for about 35 minutes until the cheesecake is puffed and just set in the center. Remove from oven and cool on a wire rack.
- Chill Bars: Cover the pan and refrigerate for at least 1 hour to allow the bars to set fully. Bars can be refrigerated up to 5 days.
- Serve: Use the parchment paper overhang to lift the bars from the pan and transfer to a cutting board. Cut into 16 squares and serve chilled.
Notes
- Be sure cream cheese is at room temperature for smooth filling.
- The cranberry compote can be made a day ahead and refrigerated.
- For extra crunch, toast the pecans before adding to the crumble topping.
- Use parchment paper with overhang for easy removal of bars.
- Bars keep well refrigerated up to 5 days; allow to come to room temperature slightly before serving for best texture.
Nutrition
- Serving Size: 1 bar (1/16 of recipe)
- Calories: 320
- Sugar: 24g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
