Bars & Brownies

Cranberry Crumble Cheesecake Bars

USE_Cranberry-Crumble-Cheesecake-Bars

Total Time: 2 hours 45 minutes

USE_Cranberry-Crumble-Cheesecake-Bars

Ingredients

Crust and Crumb Topping:

  • 2 C. all-purpose flour
  • 1 1/2 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1 C. unsalted butter, cold and cut into 1/2-inch cubes
  • 1/2 C. granulated sugar
  • 1/2 C. packed light brown sugar
  • 1/2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. salt
  • 1/2 C. pecans (chopped)

Filling:

  • 16 oz. cream cheese (softened)
  • 3/4 C. granulated sugar
  • 2 large eggs
  • 2 tsp. lemon juice
  • 1 C. dried cranberries

Directions

  1. Preheat oven to 350° F. Prepare a 9 x 13-inch deep baking pan by lightly greasing then lightly flouring bottom and sides. Set aside.
  2. To make crust and crumb topping: place flour, oats, butter, sugar, brown sugar, baking powder, and salt in the bowl of a food processor. Pulse several times until mixture is crumbly.
  3. Remove 1 cup of the mixture and mix with pecans, forming small clumps with your fingers. Refrigerate until needed.
  4. Press remaining crust mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 15 minutes; set aside to cool slightly.
  5. To make the filling: place cream cheese, sugar, eggs, and lemon juice in a large mixing bowl. Using an electric mixer on medium speed, beat until combined and smooth. Stir in dried cranberries.
  6. Pour filling mixture over partially cooled crust. Spread evenly. Scatter reserved crumb topping over filling.
  7. Bake 40 to 45 minutes or until edges are brown and filling is set.
  8. Cool in pan on a wire rack for 20 minutes.
  9. Cover and chill in refrigerator for at least 2 hours before serving.

Cranberry Crumble Cheesecake Bars

USE_Cranberry-Crumble-Cheesecake-Bars

Total Time: 2 hours 45 minutes

Ingredients

Crust and Crumb Topping:

  • 2 C. all-purpose flour
  • 1 1/2 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1 C. unsalted butter, cold and cut into 1/2-inch cubes
  • 1/2 C. granulated sugar
  • 1/2 C. packed light brown sugar
  • 1/2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. salt
  • 1/2 C. pecans (chopped)

Filling:

  • 16 oz. cream cheese (softened)
  • 3/4 C. granulated sugar
  • 2 large eggs
  • 2 tsp. lemon juice
  • 1 C. dried cranberries

Directions

  1. Preheat oven to 350° F. Prepare a 9 x 13-inch deep baking pan by lightly greasing then lightly flouring bottom and sides. Set aside.
  2. To make crust and crumb topping: place flour, oats, butter, sugar, brown sugar, baking powder, and salt in the bowl of a food processor. Pulse several times until mixture is crumbly.
  3. Remove 1 cup of the mixture and mix with pecans, forming small clumps with your fingers. Refrigerate until needed.
  4. Press remaining crust mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 15 minutes; set aside to cool slightly.
  5. To make the filling: place cream cheese, sugar, eggs, and lemon juice in a large mixing bowl. Using an electric mixer on medium speed, beat until combined and smooth. Stir in dried cranberries.
  6. Pour filling mixture over partially cooled crust. Spread evenly. Scatter reserved crumb topping over filling.
  7. Bake 40 to 45 minutes or until edges are brown and filling is set.
  8. Cool in pan on a wire rack for 20 minutes.
  9. Cover and chill in refrigerator for at least 2 hours before serving.

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