Ingredients
Scale
Crust
- 1/2 cup packed dark brown sugar
- 1 cup all-purpose flour
- 1 cup quick cooking oats
- 1/2 teaspoon salt
- 1 stick unsalted butter, melted
- 1 teaspoon vanilla extract or vanilla bean extract
Cheesecake Filling
- 1 1/2 packages full fat cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 4 tablespoons all-purpose flour
Homemade Cranberry Sauce
Instructions
- Preheat oven to 350 F.
- Prepare an 8- x 8-inch (or 9- x 9-inch) baking pan with a layer of parchment paper or aluminum foil. Spray with baking spray and set aside. Leave some of the paper to overhang so that you can remove the bars from the pan easier.
- In a small saucepan combine the sugar and water over medium-high heat and bring to a boil, stirring to dissolve the sugar. Once the sugar is dissolved add the washed and drained cranberries and cook for 10 minutes. The berries will start to pop and burst. Then add the orange zest and spices(if using) to the cranberry mixture and mix well. Start with a pinch of spices and season to taste. Remove from heat and let cool. The mixture thickens as it cools.
- In a bowl combine brown sugar, flour, oats, and salt, then add melted butter and vanilla extract. Using a pastry cutter or your clean hands mix until crumbly.
- Pour 2/3 of the crumb mixture into the prepared pan and press firmly in an even layer over the bottom.
- Bake for 15 minutes. Remove from oven and set aside. Turn the oven down to 325 F.
- In a medium bowl combine softened cream cheese with sugar. Stir the mixture until smooth. (You can also use a hand mixer, a stand mixer or a food processor to make the cheesecake mixture).
- Add the egg, and mix until smooth, then add the egg yolk and mix until creamy and smooth. Add 1 teaspoon vanilla to the cream cheese mixture, then sift and stir in the flour.
- Pour the creamy cheesecake filling onto pre-baked crust, smooth the top. Set aside.
- Using a spoon drizzle 1 cup of the cranberry sauce over the cream cheese filling.
- Sprinkle the remaining crumb mixture over the top of the cream cheese layer and bake for about 38 minutes.
- Bake cheesecake bars until the center is no longer jiggly.
- Remover from the oven and cool on a wire rack.
- Once cooled cut into squares.
- Store in refrigerator and allow to come to room temperature before serving.
Notes
If you make the cranberry sauce recipe included here you will have extra, you only need 1 cup for these bars. You can use the additional sauce on sandwiches, or make more bars or a cranberry swirl cake.
- Prep Time: 25
- Cook Time: 55
- Category: Dessert
- Method: Baked
- Cuisine: American