Cranberry Crumble Cheesecake Bars
Nov 14, 2019 12:55:44 GMT -5
Post by maybetoday on Nov 14, 2019 12:55:44 GMT -5
CRANBERRY CRUMBLE CHEESECAKE BARS
yield: 24 2-INCH BARS prep time: 25 MINUTES cook time: 1 HOUR
Cranberries, rich cheesecake, and a nutty crumb topping combine in these layered bars for a lovely treat.
INGREDIENTS:
FOR THE CRUST AND CRUMB TOPPING:
2 cups all-purpose flour
1 & 1/2 cups old-fashioned rolled oats
1 cup unsalted butter, cold and cut into 1/2-inch cubes
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans
FOR THE FILLING:
16 ounces cream cheese, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons lemon juice (from 1 medium lemon)
1 cup dried cranberries
DIRECTIONS:
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.
NOTES:
Keep refrigerated.
link
yield: 24 2-INCH BARS prep time: 25 MINUTES cook time: 1 HOUR
Cranberries, rich cheesecake, and a nutty crumb topping combine in these layered bars for a lovely treat.
INGREDIENTS:
FOR THE CRUST AND CRUMB TOPPING:
2 cups all-purpose flour
1 & 1/2 cups old-fashioned rolled oats
1 cup unsalted butter, cold and cut into 1/2-inch cubes
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans
FOR THE FILLING:
16 ounces cream cheese, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons lemon juice (from 1 medium lemon)
1 cup dried cranberries
DIRECTIONS:
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.
NOTES:
Keep refrigerated.
link
