Creamy Cranberry Orange Crumb Bars Recipe
These Creamy Cranberry Orange Crumb Bars combine a buttery crumb crust, a smooth cheesecake layer infused with orange zest and juice, and a tangy cranberry-orange filling topped with a golden crumb topping. Perfect for festive occasions or a delicious dessert, these bars offer a delightful balance of tart fruitiness and creamy sweetness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 10 minutes (including chilling time)
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust & 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, ensuring you leave an overhang to easily lift bars later.
- Cook Cranberry Filling: In a medium saucepan, combine cranberries, 1/3 cup sugar, 1/4 cup orange juice, and orange zest. Simmer over medium heat until cranberries burst and the mixture thickens, about 8 to 10 minutes. Remove from heat and let it cool completely.
- Make Crumb Mixture: In a large bowl, mix flour, 1 cup sugar, baking powder, and salt. Rub the orange zest into the sugar mixture to release its flavor evenly. Add the cold cubed butter and use a pastry cutter, two forks, or your fingers to blend until coarse crumbs form. Then, beat in one egg until the mixture clumps together but remains crumbly. Reserve 2/3 cup of this crumb mixture for the topping and press the remaining crumbs evenly into the prepared pan to form the crust.
- Bake the Crust: Bake the pressed crumb crust for 10 minutes, then remove from the oven and set aside.
- Prepare Cheesecake Layer: In a medium bowl, beat softened cream cheese with 1/3 cup sugar until smooth. Beat in one egg, vanilla extract, and 1 tablespoon fresh orange juice until creamy and well combined.
- Assemble Layers: Spread the cheesecake filling evenly over the partially baked crust. Dollop the cooled cranberry mixture on top of the cheesecake layer and gently swirl with a knife to create a marbled effect. Sprinkle the reserved crumb topping evenly over everything.
- Bake Bars: Bake the assembled bars for 35 to 40 minutes until the crumb topping turns golden and the center is just set. If the topping browns too quickly, tent the pan loosely with aluminum foil to prevent burning.
- Cool and Chill: Allow the bars to cool in the pan for at least one hour to firm up, then refrigerate for 2 to 3 hours or preferably overnight for best texture.
- Serve: Use the parchment paper overhang to lift the bars out of the pan. Slice into squares and serve chilled for a refreshing and creamy dessert experience.
Notes
- You can substitute all-purpose flour with a 1:1 gluten-free flour blend to make these bars gluten-free.
- Fresh or frozen cranberries work equally well; just be sure to thaw frozen berries before cooking.
- For a stronger orange flavor, consider adding a bit more zest to the crust and cranberry filling.
- These bars keep well in the refrigerator for up to 4 days and can be frozen for longer storage.
- If you prefer a less sweet dessert, reduce the sugar in the crust or cranberry filling slightly to taste.
