Cranberry Cheesecake Bars with Crumble Topping

Cranberry Cheesecake Bars on a white platter.

Cranberry Cheesecake Bars with Crumble Topping

Looking for a dessert that’s rich, flavorful, and festive? These Cranberry Cheesecake Bars with Crumble Topping check all the boxes. A buttery graham cracker crust, velvety cheesecake, and a bright cranberry-orange compote come together in perfect harmony. Top it off with a pecan crumble for a little crunch, and you’ve got a dessert that’s as impressive as it is delicious.

Course Dessert

Cuisine American

Keyword cheesecake, cranberry, crumble

Prep Time 30

Cook Time 50

Total Time 1 20

Servings

Calories 266kcal

Ingredients

Crust:

12 full-sized graham crackers
6 tablespoons unsalted butter melted
1/3 cup granulated sugar
1/2 teaspoon kosher salt

Cranberry Compote:

14 ounces cranberries
¾ cup granulated sugar
1/2 cup fresh orange juice
1 teaspoon finely grated orange zest
1 teaspoon pure vanilla extract
pinch cinnamon

Cream Cheese Filling:

16 ounces cream cheese softened
2 large eggs
⅓ cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt

Crumble Topping:

½ cup all-purpose flour
3 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
¼ teaspoon kosher salt
⅓ cup chopped pecans
4 tablespoons unsalted butter melted

Instructions

Preheat your oven to 350 degree F. Spray a 9" x 9" baking pan with baking spray. Line the pan with parchment paper, leaving an overhang on two opposite sides, and coat the parchment with baking spray as well.
In a plastic baggie, crush the graham crackers with a heavy object, like a rolling pin, or pulse in the food processor until they form fine crumbs. You will have about 1½ cups. In a medium bowl, combine the crumbs with melted butter, granulated sugar, and salt, stirring until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan and bake for 10–12 minutes or until golden brown. Let cool completely.
In a medium saucepan, combine cranberries, granulated sugar, orange juice, and ¾ cup water. Bring to a gentle simmer over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 15 minutes. Remove from heat and stir in orange zest, vanilla extract, and pinch of cinnamon. Set aside to cool.
In a large bowl, beat the cream cheese, eggs, sugar, vanilla, and salt with a handheld mixer on medium-high speed until smooth and fully combined.
For the crumble topping, whisk together the flour, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Add the chopped pecans and melted butter, stirring until the mixture becomes crumbly.
Pour the cream cheese filling over the cooled crust, spreading it evenly. Spoon dollops of the cranberry compote over the filling and gently swirl them with a knife to create a marbled effect. Sprinkle the crumble topping evenly over the surface.
Bake for 35 minutes or until the center is just set and the edges are slightly puffed. Remove from the oven and allow the bars to cool to room temperature.
Cover the pan and refrigerate for at least one hour or up to five days. Once chilled, use the parchment paper overhang to lift the bars out of the pan and transfer them to a cutting board. Slice into squares and serve.

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