Side Pannel
Cranberry Cheesecake Streusel Bars
- Prep Time: 15 mins
- Cooking Time: 30 mins
- Serves: 9-12 servings
Cranberry Cheesecake Streusel Bars
- Recipe Submitted by Cobb on 11/26/2014
Category: Side Dishes, Kids, Desserts
Ingredients List
- 1 cup of old-fashioned rolled oats
- 1 cup of gluten-free or all-purpose flour
- ½ cup of light brown sugar, packed
- ¼ tsp salt
- 1 stick [4 oz] of cold unsalted butter
- â…” cup finely chopped unsalted walnuts
- 1 brick [8 oz] cream cheese, softened
- ¼-1/2 cup granulated sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- ½ teaspoon orange zest
- 1 cup cranberry sauce [crock-pot recipe] [stove-top recipe]
Directions
Pre-heat oven to 350 degrees F.
Butter a 9-inch square baking pan [or skip it and line the pan with parchment paper!], and set out your cream cheese to soften.
In a medium bowl, combine flour [gluten-free or regular], oats, brown sugar, and salt.
Next grab a cold stick of butter from the fridge and cut it into the streusel by either chopping into small pieces, grating with a box grater [my method of choice] or using a good old fashioned pastry cutter! This will create the streusel for the base and the topping of the bars.
The trick to a good streusel is getting your hands dirty and using your fingers to rub the butter into the flour/oat mixture. I keep squeezing and finger-mashing the mixture until it's nice and crumbly and no leftover bits of dry flour remain. It won't take long at all!
Next stir in your chopped walnuts and grab a measuring cup.
Measure out 2 cups of streusel and press it firmly into your greased baking pan to make a crust.
In a separate bowl, beat together cream cheese and ¼ cup granulated sugar until smooth. You can use a stand mixer or a hand-held electric mixer for this. [I used the latter]
Once incorporated, add your egg, vanilla, and orange zest and mix to combine.
Pour over crust and top with your cranberry sauce. Take the remaining streusel and crumble over the top.
Bake at 350 degrees F for 30 minutes.
Allow to cool completely before cutting into 9-12 squares. These can be enjoyed immediately after cooling or, even better, after chilling in the refrigerator! I adore them chilled.
Butter a 9-inch square baking pan [or skip it and line the pan with parchment paper!], and set out your cream cheese to soften.
In a medium bowl, combine flour [gluten-free or regular], oats, brown sugar, and salt.
Next grab a cold stick of butter from the fridge and cut it into the streusel by either chopping into small pieces, grating with a box grater [my method of choice] or using a good old fashioned pastry cutter! This will create the streusel for the base and the topping of the bars.
The trick to a good streusel is getting your hands dirty and using your fingers to rub the butter into the flour/oat mixture. I keep squeezing and finger-mashing the mixture until it's nice and crumbly and no leftover bits of dry flour remain. It won't take long at all!
Next stir in your chopped walnuts and grab a measuring cup.
Measure out 2 cups of streusel and press it firmly into your greased baking pan to make a crust.
In a separate bowl, beat together cream cheese and ¼ cup granulated sugar until smooth. You can use a stand mixer or a hand-held electric mixer for this. [I used the latter]
Once incorporated, add your egg, vanilla, and orange zest and mix to combine.
Pour over crust and top with your cranberry sauce. Take the remaining streusel and crumble over the top.
Bake at 350 degrees F for 30 minutes.
Allow to cool completely before cutting into 9-12 squares. These can be enjoyed immediately after cooling or, even better, after chilling in the refrigerator! I adore them chilled.
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