Description
These creamy cranberry orange crumb bars combine a buttery crumb base, a smooth cream cheese layer, and a tangy cranberry-orange topping. Perfectly balanced between sweet and tart, they offer a delightful texture contrast with a crumbly topping and a velvety cheesecake layer. Ideal for holiday gatherings or any time you want a festive, fruity dessert bursting with citrus brightness and juicy cranberries.
Ingredients
Scale
Crust and Topping
- 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
Cheesecake Layer
- 8 oz (226g) cream cheese, softened
- 1/3 cup (67g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice (fresh squeezed)
Cranberry Filling
- 1 1/2 cups (150g) fresh or frozen cranberries
- 1/3 cup (67g) granulated sugar
- 1/4 cup (60ml) orange juice
- Zest of 1 orange
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal of the bars.
- Prepare Cranberry Filling: In a medium saucepan, combine cranberries, 1/3 cup sugar, 1/4 cup orange juice, and orange zest. Simmer over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 8-10 minutes. Remove from heat and let cool completely.
- Mix Dry Ingredients for Crust: In a large bowl, mix together flour, 1 cup granulated sugar, baking powder, and salt. Rub the orange zest evenly into the sugar mixture to infuse citrus flavor.
- Create Crumb Base: Add cold, cubed butter to the flour mixture. Use a pastry cutter, two forks, or your fingers to blend until coarse crumbs form, with pieces about pea-sized.
- Add Egg to Crumb Mixture: Beat in 1 large egg to the crumb mixture, blending just until the dough clumps together but remains crumbly. Set aside 2/3 cup of this crumb mixture for the topping.
- Press Crust and Par-Bake: Press the remaining crumb mixture evenly into the prepared baking pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool slightly.
- Prepare Cheesecake Filling: In a medium bowl, beat softened cream cheese and 1/3 cup sugar until smooth and creamy. Add the egg, vanilla extract, and 1 tablespoon orange juice, beating until fully incorporated and creamy.
- Assemble Layers: Spread the cream cheese mixture evenly over the par-baked crust.
- Add Cranberry Swirl: Dollop spoonfuls of the cooled cranberry mixture evenly over the cheesecake layer. Use a knife or skewer to gently swirl the cranberry topping into the cheesecake filling for a marbled effect.
- Top with Reserved Crumbs: Sprinkle the reserved crumb mixture evenly over the cranberry swirl layer.
- Bake Final Assembly: Place the assembled bars back into the oven and bake for 35-40 minutes until the crumb topping is golden brown and the center is just set. If the topping browns too quickly, tent loosely with foil to prevent burning.
- Cool and Chill: Allow the bars to cool in the pan for at least 1 hour to set, then chill in the refrigerator for 2-3 hours or overnight to firm up completely.
- Serve: Use the parchment paper overhang to lift the bars from the pan. Slice into 16 squares and serve chilled for best flavor and texture.
Notes
- You can use fresh or frozen cranberries for the filling; just make sure to thaw frozen cranberries before cooking.
- For gluten-free version, use a 1:1 gluten-free flour blend to ensure the texture remains crumbly and tender.
- Make sure the butter is cold when mixing the crumb base to achieve the perfect crumbly texture.
- Allowing the bars to chill overnight improves the flavor and helps them hold their shape when sliced.
- If you prefer a less sweet bar, reduce the sugar in the crust or the cranberry filling slightly to taste.
