Ingredients
Crust:
- 2 cups shortbread cookie crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons salted butter, melted
Cheesecake Layer:
- 16 ounces whipped cream cheese
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cranberry Topping:
- 2 cups cranberries
- 2 tablespoons orange juice
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 ½ tablespoons cornstarch
Oatmeal Crumble:
- 1 cup 1-minute oatmeal
- ½ cup granulated sugar
- ½ cup light brown sugar
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, cold and finely diced
For Serving:
- caramel sauce, for drizzle
- whipped cream (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9-inch by 9-inch baking pan with parchment paper. Set aside.
- Make the Crust: In a medium bowl, combine the shortbread cookie crumbs and granulated sugar. Create a small well in the center, pour in the melted butter, and mix until the crumbs are evenly coated and stick together.
- Bake the Crust: Transfer the crust mixture to the prepared pan. Press it evenly into the bottom to form a compact layer. Bake in the oven for 8 minutes, then remove and set aside.
- Prepare the Cheesecake Mixture: While the crust bakes, beat the whipped cream cheese, granulated sugar, egg, and vanilla extract in a medium bowl until smooth and creamy. Set aside.
- Cook Cranberry Topping: In a medium saucepan over medium-high heat, combine the cranberries and orange juice. Cook for 5 to 7 minutes until cranberries begin to burst and juices start forming.
- Thicken Cranberry Mixture: In a separate bowl, mix together light brown sugar, ground cinnamon, ground nutmeg, and cornstarch. Stir this mixture into the cranberries and cook for 2 more minutes, stirring constantly until thickened like pie filling. Remove from heat.
- Make Oatmeal Crumble: In a large bowl, combine oatmeal, granulated sugar, light brown sugar, kosher salt, and cinnamon. Add the cold diced butter and use a pastry cutter or fingers to blend until a coarse crumble forms.
- Assemble Bars: Pour the cheesecake mixture over the baked crust and spread evenly. Spoon the cranberry topping over the cheesecake layer and then sprinkle the oatmeal crumble evenly on top.
- Bake Cranberry Cheesecake Bars: Bake in the oven for 50 to 70 minutes, or until the crumble topping is lightly golden brown. Remove from oven and let cool on a wire rack for 30 minutes.
- Chill and Serve: Transfer the bars to the refrigerator and chill for at least 4 hours or overnight for best results. Before serving, slice into squares, drizzle with caramel sauce, and optionally add a dollop of whipped cream.
Notes
- Ensure cream cheese is at room temperature for a smooth cheesecake layer.
- Use fresh or frozen cranberries for the cranberry topping; if frozen, do not thaw before cooking.
- Press the crust firmly to prevent it from crumbling after baking.
- Chilling the bars overnight enhances the flavors and texture.
- Adjust the amount of caramel sauce and whipped cream to your taste preference.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
