Description
Cranberry Cheesecake Bars feature layers of shortbread, creamy cheesecake, cranberry topping, and oatmeal crumble.
Ingredients
Scale
- Crust:
- 2 cups shortbread cookie crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons salted butter melted
- Cheesecake:
- 16 ounces whipped cream cheese
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Cranberry Filling:
- 2 cups cranberries
- 2 tablespoons orange juice
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 1/2 tablespoons cornstarch
- Oatmeal Crumble:
- 1 cup 1-minute oatmeal
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter cold and finely diced
- Toppings:
- caramel sauce for drizzle
- whipped cream optional
Instructions
- Preheat the oven to 350 degrees F and line a 9x 9-inch baking pan with parchment paper and set aside.
- Combine shortbread cookie crumbs and sugar in a medium bowl. Pour the melted butter and mix until combined.
- Transfer to the baking pan and gently press evenly. Bake for 8 minutes.
- While the crust is baking, beat together the cheesecake ingredients until smooth and creamy.
- Add the cranberries and orange juice to a saucepan and cook over medium-high heat for 5 to 7 minutes until cranberries burst.
- In a separate bowl, combine the brown sugar, cinnamon, nutmeg, and cornstarch. Stir into the cranberries and cook for another 2 minutes, stirring constantly. Remove from heat.
- To make the oatmeal crumble, combine all ingredients in a large bowl and use a pastry cutter or your fingers to mix the ingredients together, creating a coarse crumble.
- Pour the cheesecake mixture over the baked crust and spread out evenly. Top with the cranberry sauce. Top the cranberry filling with the crumble topping.
- Bake cheesecake bars for 50 to 70 minutes, until the top of the crumble is a light golden brown. Remove from the oven and let cool in pan on a wire rack for 30 minutes. Transfer to the refrigerator to cool for at least 4 hours, preferably overnight.
- Slice into square bars and drizzle with caramel just before serving. Top with whipped cream if desired.
Notes
- Graham Crackers Crumbs maybe be used in place of shortbread cookie crumbs.
Nutrition
- Serving Size: 1 bar
- Calories: 543 kcal
- Sugar: 52 g
- Sodium: 297 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 109 mg