Cranberry Crumble Cheesecake Bars: 12 Perfect Bites
These cranberry crumble cheesecake bars have a buttery crust, creamy filling, and tart cranberry topping. They are easy to make and great for holidays.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 10 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup chopped pecans
- 16 ounces 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 oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper.
- Mix flour, sugar, and salt in a bowl. Cut in butter until crumbly. Reserve 1 cup for crumble. Press the rest into the pan.
- Bake the crust for 10 minutes. Let it cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Pour over the crust.
- Combine cranberries, sugar, cornstarch, and water in a small saucepan. Cook until thickened. Drop spoonfuls over the cheesecake. Swirl with a knife.
- Sprinkle the reserved crumble on top.
- Bake for 35 to 40 minutes until set. Cool completely, then refrigerate for 2 hours before slicing.
Notes
- Use fresh cranberries for best flavor. Frozen cranberries work too.
- Chill the bars completely for clean slices.
- Store in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 380
- Sugar: 30g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg