Cranberry Crumble Cheesecake Bars
Yields: 16 serving(s)
Prep Time: 15 mins
Total Time: 15 mins
Ingredients:
Crust:
Cooking spray
12 graham crackers
6 Tbsp. unsalted butter, melted
1/4 cup granulated sugar
1/4 tsp. kosher salt
Cranberry Compote:
12 oz. fresh cranberries
3/4 cup granulated sugar
1 tsp. finely grated orange zest, plus
1/4 c. fresh orange juice
1/2 tsp. pure vanilla extract
Cream Cheese Filling:
2 large eggs
2 blocks of cream cheese, room temperature
1/3 cup granulated sugar
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
Crumble Topping:
1/2 cup 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
Directions:
In a medium pot over medium heat, bring cranberries, granulated sugar, orange juice, and 3/4 c. water to a simmer. Reduce heat to medium-low and cook, stirring, until liquid has reduced and cranberries have burst and thickened, about 15 minutes.
Remove from heat. Stir in orange zest and vanilla.
Cream Cheese Filling:
In a large bowl, using a handheld mixer on medium-high speed, beat eggs, cream cheese, granulated sugar, vanilla, and salt until combined and smooth.
Crumble Topping:
In a medium bowl, whisk flour, brown sugar, cinnamon, and salt. Add pecans and butter and stir until the mixture becomes crumbly.
Spread cream cheese filling over the crust. Evenly dot the surface with cranberry compote. Sprinkle with crumble topping.
Bake cheesecake until puffed and just set in the center, about 35 minutes. Transfer to a wire rack and let cool.
Cover pan and refrigerate bar until set, at least 1 hour and up to 5 days.
Using parchment overhang, lift out the bar and transfer to a cutting board. Cut into squares.
Recipe courtesy of Dellish.com