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Creamy Cranberry Orange Crumb Bars

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Creamy Cranberry Orange Crumb Bars feature a crisp, buttery base, a silky cheesecake center, and a vibrant cranberry swirl, offering a delightful texture contrast perfect for sharing.

  • Total Time: 70 minutes
  • Yield: 16 squares 1x

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (or 1:1 gluten-free blend)
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg
  • Zest of 1 large orange
  • 8 oz (226g) cream cheese, softened
  • 1/3 cup (67g) granulated sugar (for cheesecake layer)
  • 1 large egg (for cheesecake layer)
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange juice (fresh squeezed)
  • 1 1/2 cups (150g) fresh or frozen cranberries
  • 1/3 cup (67g) granulated sugar (for cranberry filling)
  • 1/4 cup (60ml) orange juice (for cranberry filling)
  • Zest of 1 orange (for cranberry filling)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang.
  2. In a medium saucepan, combine cranberries, 1/3 cup sugar, 1/4 cup orange juice, and zest of 1 orange. Simmer over medium heat until cranberries pop and mixture thickens, about 8-10 minutes. Let cool.
  3. In a large bowl, stir together flour, 1 cup sugar, baking powder, and salt. Rub orange zest into the sugar mixture.
  4. Add cold, cubed butter and blend with a pastry cutter, forks, or fingers until coarse crumbs form.
  5. Beat in 1 egg until mixture clumps but remains crumbly. Reserve 2/3 cup of this mixture for topping.
  6. Press remaining crumb mixture into prepared pan. Bake for 10 minutes, then remove from oven.
  7. In a medium bowl, beat cream cheese and 1/3 cup sugar until smooth. Beat in 1 egg, vanilla, and 1 tablespoon orange juice until creamy.
  8. Spread cheesecake filling over the baked crust.
  9. Dollop cooled cranberry-orange mixture over cheesecake layer and swirl gently with a knife.
  10. Sprinkle reserved crumb mixture evenly over the top.
  11. Bake for 35-40 minutes, until topping is golden and center is just set. Tent with foil if browning too quickly.
  12. Cool in pan for at least 1 hour, then chill in fridge for 2-3 hours or overnight.
  13. Lift bars out with parchment, slice into squares, and serve chilled.

Notes

Chill dough before pressing if your kitchen is warm. For grain-free, use almond meal with a touch of tapioca starch to mimic crumb structure.

  • Author: Chef Rita
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 square
  • Calories: 240
  • Sugar: 15g
  • Sodium: 160mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg

Find it online: https://kozinarecipes.com/creamy-cranberry-orange-crumb-bars/