Cranberry Crumble Cheesecake Bars
Dec 14, 2022 22:32:34 GMT -5
Post by maybetoday on Dec 14, 2022 22:32:34 GMT -5
CRANBERRY CRUMBLE CHEESECAKE BARS
yield 24 2-INCH BARS
prep time 25 MINUTES c
ook time 1 HOUR
additional time 2 HOURS
total time 3 HOURS 25 MINUTES
INGREDIENTS
FOR THE CRUST AND CRUMB TOPPING:
2 cups (240g) all-purpose flour
1 & 1/2 cups (149g) old-fashioned rolled oats
1 cup (226g) unsalted butter, cold and cut into 1/2-inch cubes
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (60g) chopped pecans
FOR THE FILLING:
16 ounces (454g) cream cheese, softened
3/4 cup (150g) granulated sugar
2 large eggs
2 teaspoons lemon juice (from 1 medium lemon)*
1 cup (114g) dried cranberries*
INSTRUCTIONS
TO MAKE THE CRUST AND CRUMB TOPPING:
Preheat oven to 350°F. Grease and flour a 9”x 13”x 2” baking pan.
Place the flour, oats, butter, sugar, brown sugar, baking powder, and salt in the bowl of a food processor. Pulse several times until the mixture is crumbly.
Remove 1 cup of the mixture and mix with the pecans, forming small clumps with your fingers. Refrigerate until needed.
Press the remaining crust mixture firmly and evenly into the bottom of the prepared pan. Bake 15 minutes. Then, set aside to cool slightly.
TO MAKE THE FILLING:
Place the cream cheese, sugar, eggs, and lemon juice in a large mixing bowl. Using an electric mixer on medium speed, beat until combined and smooth. Stir in the dried cranberries.
Pour the filling mixture over partially cooled crust. Spread evenly.
Scatter the reserved crumb topping over the filling.
Bake 40 to 45 minutes, or until the edges are brown and the filling is set.
Cool in the pan on a wire rack for 20 minutes. Cover and chill for at least 2 hours before serving.
* If you prefer to use fresh cranberries, that will work as well. Just substitute the same amount by volume in the filling. You can also swap out the lemon juice for orange juice if you’d like to take advantage of the delicious synergy between cranberries and oranges.
link
yield 24 2-INCH BARS
prep time 25 MINUTES c
ook time 1 HOUR
additional time 2 HOURS
total time 3 HOURS 25 MINUTES
INGREDIENTS
FOR THE CRUST AND CRUMB TOPPING:
2 cups (240g) all-purpose flour
1 & 1/2 cups (149g) old-fashioned rolled oats
1 cup (226g) unsalted butter, cold and cut into 1/2-inch cubes
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (60g) chopped pecans
FOR THE FILLING:
16 ounces (454g) cream cheese, softened
3/4 cup (150g) granulated sugar
2 large eggs
2 teaspoons lemon juice (from 1 medium lemon)*
1 cup (114g) dried cranberries*
INSTRUCTIONS
TO MAKE THE CRUST AND CRUMB TOPPING:
Preheat oven to 350°F. Grease and flour a 9”x 13”x 2” baking pan.
Place the flour, oats, butter, sugar, brown sugar, baking powder, and salt in the bowl of a food processor. Pulse several times until the mixture is crumbly.
Remove 1 cup of the mixture and mix with the pecans, forming small clumps with your fingers. Refrigerate until needed.
Press the remaining crust mixture firmly and evenly into the bottom of the prepared pan. Bake 15 minutes. Then, set aside to cool slightly.
TO MAKE THE FILLING:
Place the cream cheese, sugar, eggs, and lemon juice in a large mixing bowl. Using an electric mixer on medium speed, beat until combined and smooth. Stir in the dried cranberries.
Pour the filling mixture over partially cooled crust. Spread evenly.
Scatter the reserved crumb topping over the filling.
Bake 40 to 45 minutes, or until the edges are brown and the filling is set.
Cool in the pan on a wire rack for 20 minutes. Cover and chill for at least 2 hours before serving.
* If you prefer to use fresh cranberries, that will work as well. Just substitute the same amount by volume in the filling. You can also swap out the lemon juice for orange juice if you’d like to take advantage of the delicious synergy between cranberries and oranges.
link
