Cranberry Cheesecake Bars with Crumble Topping
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Looking for a dessert that’s rich, flavorful, and festive? These Cranberry Cheesecake Bars with Crumble Topping check all the boxes. A buttery graham cracker crust, velvety cheesecake, and a bright cranberry-orange compote come together in perfect harmony. Top it off with a pecan crumble for a little crunch, and you’ve got a dessert that’s as impressive as it is delicious.
Okay, so these might be my new favorite winter/holiday dessert. My goodness, are they delicious! If you’re looking for a dessert that feels festive and indulgent, these Cranberry Cheesecake Bars with Crumble Topping are a must-try. They’re everything a holiday treat should be—beautiful to look at, layered with bold flavors, and just the right balance of richness and freshness. Each bite offers something special: a buttery graham cracker crust, a creamy cheesecake filling, a tart cranberry swirl, and a crunchy pecan crumble topping. As I write this post I’m thinking about when I can make these again. Ha!
I also love that these bars are elegant enough for a holiday dinner but easy enough to whip up for a casual gathering. Plus, they store wonderfully, so you can prepare them ahead of time and have one less thing to worry about on busy days. Love that.
Ready to make them? Let’s get into the recipe!
Why You’ll Love This Recipe
- The layers in these Cranberry Cheesecake Bars create a beautiful combination of flavors and textures. From the creamy cheesecake filling to the tart cranberry compote and crunchy crumble topping, every bite offers a perfect balance of richness, sweetness, and warmth. This harmony makes the bars a standout dessert for any occasion.
- These bars are as festive as they are delicious. The vibrant cranberry swirl and golden crumb topping make them a stunning addition to your holiday table, while the comforting flavors of orange, cinnamon, and pecans add a cozy touch to any gathering from Thanksgiving through New Year’s.
- While the recipe has several components, each step is straightforward and easy to follow. From the buttery graham cracker crust to the cranberry compote, the process is rewarding, and the result is well worth the effort.
Looking for a cranberry-inspired recipe for the holidays? Let me help you with that! This collection of the best cranberry recipes will have you feeling very merry!
Ingredients
It’s time to gather all the ingredients to make these decadent Cranberry Cheesecake Bars. Because these bars have four layers, some ingredients listed below may be used multiple times.
- Graham Crackers: Classic graham crackers form the buttery, crumbly base, adding a toasty sweetness.
- Unsalted Butter: Melted butter binds the crust and crumble topping together, giving it a rich, golden flavor.
- Granulated Sugar: It’s used throughout the recipe to add sweetness and balance the tartness of the cranberries.
- Kosher Salt: Enhances the flavors in the crust, filling, and crumble topping without overpowering them.
- Fresh Cranberries: Bursting with tart, tangy flavor, these are the star of the cranberry compote. Yes, please use fresh cranberries here.
- Fresh Orange Juice: Bright and citrusy, it adds depth to the cranberry compote and complements the fruit.
- Orange Zest: Finely grated orange peel adds a fragrant, zippy layer of flavor to the cranberry filling.
- Pure Vanilla Extract: Infuses the cranberry compote and cream cheese filling with warm, sweet notes.
- Cream Cheese: As the base of the creamy filling, it creates a smooth, tangy contrast to the other layers.
- Eggs: Provide structure and stability to the cream cheese filling, making it rich and velvety.
- Brown Sugar: Adds a touch of molasses sweetness to the crumble topping for a caramelized flavor.
- All-Purpose Flour: Gives structure to the crumble topping, helping create its signature texture.
- Ground Cinnamon: A warm, spiced note in the crumble topping that pairs perfectly with the cranberries.
- Pecans: Coarsely chopped pecans add a nutty crunch to the crumble topping for extra texture.
How To Make
Okay! It’s time to bake these Cranberry Cheesecake Bars with Crumble Topping. Let’s do it! I’ll still take you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- Preheat your oven to 350°F and lightly coat a 9″ x 9″ baking pan with baking spray. Line the pan with parchment paper, leaving a two-inch overhang on two opposite sides, then coat the parchment with baking spray as well.
- Place the graham crackers in a resealable bag or a food processor. Crush the graham crackers with a heavy object, such as a skillet, or pulse in the food processor until they form fine crumbs (about 1½ cup). In a medium bowl, combine the crumbs with melted butter, granulated sugar, and salt, stirring until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan and bake for 10–12 minutes or until golden brown. Let cool completely.
- In a medium saucepan, combine cranberries, granulated sugar, orange juice, and ¾ cup water. Bring to a gentle simmer over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 15 minutes. Remove from heat and stir in orange zest and vanilla extract. Allow to cool.
- In a large bowl, beat the cream cheese, eggs, sugar, vanilla, and salt with a handheld mixer on medium-high speed until smooth and fully combined.
- For the crumble topping, whisk together the flour, brown sugar, cinnamon, and salt in a medium bowl. Add the chopped pecans and melted butter, stirring until the mixture becomes crumbly.
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- Pour the cream cheese filling over the cooled crust, spreading it evenly. Spoon dollops of the cranberry compote over the filling and gently swirl them with a knife to create a marbled effect. Sprinkle the crumble topping evenly over the surface.
- Bake for 35 minutes or until the center is just set and the edges are slightly puffed. Remove from the oven and allow the bars to cool to room temperature.
- Cover the pan and refrigerate for at least one hour or up to five days. Once chilled, use the parchment paper overhang to lift the bars out of the pan and transfer them to a cutting board. Slice into squares and serve.
And with that, these Cranberry Cheesecake Bars with Crumble Topping are ready to enjoy! Whether it’s the tangy cranberries, the velvety cheesecake, or the irresistible crumb topping that steals the show, I’m confident you will enjoy this recipe!
Frequently Asked Questions
Can I make these bars ahead of time?
Absolutely! These bars are an excellent make-ahead dessert. Once baked and chilled, they can be stored in the refrigerator for up to five days. In fact, the flavors meld beautifully as the bars sit, making them even tastier the next day.
Can I substitute the graham cracker crust with something else?
Definitely! If you prefer, you can use a different type of cookie crust, such as crushed gingersnaps or vanilla wafers, for a twist on flavor. Just be sure to follow the same process for combining the crumbs with the butter and sugar.
What’s the best way to slice these bars neatly?
For clean slices, use a sharp knife and wipe it clean with a damp cloth between cuts. Chilling the bars thoroughly before slicing will also help the layers stay intact for a polished presentation.
Can I omit the pecans in the crumble topping?
Of course! If you need a nut-free version, simply leave out the pecans or replace them with an equal amount of rolled oats for a bit of extra texture.
More Festive Cranberry Dessert Recipes You’ll Love
- Cranberry Sweet Rolls
- Cranberry Pecan Pie
- Apple Cranberry Tart
- Cranberry Pistachio Bark
- Cranberry Pumpkin Bars
I hope these Cranberry Cheesecake Bars with Crumble Topping become a staple in your holiday baking lineup. I know they are in mine! If you make them, I’d love to hear your thoughts. Would you please stop back and leave a comment and a 5-star rating below? I’d appreciate it!
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Cranberry Cheesecake Bars with Crumble Topping
Ingredients
Crust:
- Baking spray
- 12 full-sized graham crackers
- 6 tablespoons unsalted butter melted
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
Cranberry Compote:
- 12 ounces fresh cranberries
- ¾ cup granulated sugar
- ¼ cup fresh orange juice
- 1 teaspoon finely grated orange zest
- ½ teaspoon pure vanilla extract
Cream Cheese Filling:
- 16 ounces cream cheese softened
- 2 large eggs
- ⅓ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
Crumble Topping:
- ½ cup all-purpose flour
- 3 tablespoons packed brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ⅓ cup coarsely chopped pecans
- 4 tablespoons unsalted butter melted
Instructions
- Preheat your oven to 350°F and lightly coat a 9″ x 9″ baking pan with baking spray. Line the pan with parchment paper, leaving a 2-inch overhang on two opposite sides, and coat the parchment with baking spray as well.
- Place the graham crackers in a resealable bag or a food processor. Crush the graham crackers with a heavy object, such as a skillet, or pulse in the food processor until they form fine crumbs (about 1½ cup). In a medium bowl, combine the crumbs with melted butter, granulated sugar, and salt, stirring until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan and bake for 10–12 minutes or until golden brown. Let cool completely.
- In a medium saucepan, combine cranberries, granulated sugar, orange juice, and ¾ cup water. Bring to a gentle simmer over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 15 minutes. Remove from heat and stir in orange zest and vanilla extract. Allow to cool.
- In a large bowl, beat the cream cheese, eggs, sugar, vanilla, and salt with a handheld mixer on medium-high speed until smooth and fully combined.
- For the crumble topping, whisk together the flour, brown sugar, cinnamon, and salt in a medium bowl. Add the chopped pecans and melted butter, stirring until the mixture becomes crumbly.
- Pour the cream cheese filling over the cooled crust, spreading it evenly. Spoon dollops of the cranberry compote over the filling and gently swirl them with a knife to create a marbled effect. Sprinkle the crumble topping evenly over the surface.
- Bake for 35 minutes or until the center is just set and the edges are slightly puffed. Remove from the oven and allow the bars to cool to room temperature.
- Cover the pan and refrigerate for at least one hour or up to five days. Once chilled, use the parchment paper overhang to lift the bars out of the pan and transfer them to a cutting board. Slice into squares and serve.
I made these but used one can whole cranberries (because fresh not in season). Turned out fantastically. Everyone raved about it. But I was wondering whether I could make with canned cherry pie filling.
I’m not a baker I followed directions-so far it came out exactly how the directions intended
The only change I made was I backed off on the amount of tue cranberry compote, I wanted less of a cranberry and more cheesecake and figured I can add more over top at the end.
Lovely! So happy to hear that Jackie!!
xo Michael
I had saved this recipe at Christmas, and finally had a chance to make them. They were absolutely wonderful! Yikes they were good — definitely a dessert you would serve to company. The graham cracker crust was the best I’ve ever tasted, and the cranberry-orange compote just took it over the top. I swear every bite had a different flavor. It takes a while to make, but is definitely worth it — an extremely wonderful and special dessert I will make again.