Cran-Apple Cheesecake Bars

July 28, 2021
Created by Harmons
3 hours 30 minutes
Serves 16
  • Cranberry Apple Glaze
  • 4 Tbsp unsalted butter
  • 1/2 cup firmly packed golden brown sugar
  • 1/8 tsp salt
  • 2 Granny Smith apples, cored and diced
  • 1 cup fresh cranberries
  • 1/2 cup golden raisins
  • 1/4 tsp ground cinnamon
  • 1 Tbsp cornstarch
  • 1 1/4 cups fresh squeezed orange juice
  • Crust
  • 1 1/4 cups unbleached all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup firmly packed golden brown sugar
  • 1/2 cup (1 stick) unsalted butter, cut in small pieces
  • 1/2 cup finely chopped walnuts
  • 1/2 cup golden raisins, chopped
  • Butter, for greasing
  • Filling
  • 2 (8 oz) pkg cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • Topping
  • 1/2 cup reserved crust
  • 1/2 cup coarsely chopped walnuts

In a heavy frying pan over medium heat, melt butter. Add brown sugar and salt and cook until bubbly or thickened, 4-5 minutes. Add apples, cranberries, raisins, and cinnamon and cook until apples are tender and most cranberries have popped.

In liquid measuring cup, add cornstarch to orange juice and stir until smooth. Add to apple mixture stirring constantly until thickened. Cool and set aside.

Heat oven to 350°. Grease 9”x13” baking pan with butter. Set aside.

Combine flour, salt, and brown sugar. Cut in butter until fine crumbs form. Add 1/2 cup walnuts and raisins. Mix well, reserve 1/2 cup of crust. Set aside. Press remaining crumbs in bottom of pan.

Bake until edges are lightly browned, about 12 minutes.

Meanwhile, to make the filling, using a hand or stand mixer on medium speed, beat cream cheese until smooth. Add sugar and mix until well incorporated. Add eggs and vanilla and continue to mix until smooth. Spread over hot baked crust. Return to oven and bake additional 15 minutes.

Spoon cranberry-apple glaze over cheese layer. Spread evenly.

Combine chopped walnuts and reserved 1/2 cups crumbs. Sprinkle evenly over glaze. Return to oven. Bake for additional 15 minutes or until no longer jiggly. Cool. Refrigerate for several hours. Cut into bars.