Description
Cranberry crumble cheesecake bars have a buttery crust, creamy cheesecake, and tart cranberry topping. You can make them for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Preheat your oven to 350°F. Line a 9×9 inch baking pan with parchment paper.
- Mix the flour, 1/2 cup sugar, brown sugar, and salt in a bowl.
- Cut the cold butter into the flour mixture until it becomes crumbly.
- Press two-thirds of the crumb mixture into the bottom of the pan. Bake for 10 minutes.
- Combine the cranberries, 1/2 cup sugar, cornstarch, and water in a saucepan. Cook over medium heat until the cranberries burst and the mixture thickens. Set aside to cool.
- Beat the cream cheese and 1/2 cup sugar together until smooth. Add the eggs and vanilla extract, then beat until combined.
- Spread the cheesecake mixture over the baked crust.
- Spoon the cranberry mixture over the cheesecake layer.
- Sprinkle the remaining crumb mixture over the top.
- Bake for 30 minutes, or until the edges are set and the top is golden.
- Cool completely before cutting into bars.
Notes
- You can use frozen cranberries without thawing them first.
- Store leftover bars in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 24g
- Sodium: 220mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg