These Sourdough Cranberry Cheesecake Bars combine a buttery pecan cookie crust and crumble with creamy cheesecake and homemade cranberry jam. Made with discard and fresh cranberries, they're the perfect fall dessert for Thanksgiving or holiday gatherings.
"Want some fresh cranberries?" my neighbor texted me one afternoon a few weeks ago. Of course, I said, "Yes, please!"
Living in a town with more cranberry bogs than people (not really, but it feels that way sometimes), fresh cranberries are a staple around here in October. So when my neighbor showed up with a giant crate of them, I wasn't exactly surprised. But I did need to figure out what to do with all those cranberries.
After making both cranberry walnut and cranberry orange sourdough bread, I still had plenty left. So I decided to use some of my sourdough discard to make a dessert. And since my raspberry cheesecake bars were so popular on Instagram recently, I figured a cranberry version was worth a try.
These sourdough cranberry cheesecake bars combine homemade cranberry jam, creamy cheesecake, and a buttery pecan cookie crust with a crumble topping. The sweet-tart cranberries pair perfectly with the rich cheesecake, making these a great dessert for Thanksgiving or any holiday gathering.
My neighbors, brother-in-law, and coworkers all loved them, and I hope you do too!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- This is a great way to use up extra sourdough discard. You can also use active sourdough starter if that's what you have on hand.
- Cranberries- Fresh or frozen cranberries both work well. There's no need to thaw frozen cranberries before cooking the jam.
- Pecans- Finely chop the pecans with a knife or pulse them in a food processor. Walnuts could also work as a substitute, though they'll give the crust and crumble a slightly different flavor.
- Cream Cheese- Use full-fat, brick-style cream cheese and let it soften to room temperature so it blends smoothly without lumps.
- Orange Juice- A little acidity helps balance the sweetness of the cranberry jam. You can substitute lemon juice or apple cider vinegar if needed.
- Egg Yolk- The egg yolk adds richness and helps the cheesecake filling set.
- All-Purpose Flour- All-purpose flour works well for both the pecan cookie crust and the cheesecake filling. I recommend weighing the flour for the most consistent results.
- Kosher Salt- I use Diamond Crystal Kosher Salt, which weighs about 2.8 grams per teaspoon. If you're using Morton's kosher salt or table salt, reduce the amount by half because they contain more salt by volume.
Tips for Success
- Use an aluminum pan. Aluminum pans heat evenly, helping the bars bake through without the edges becoming overdone before the center is set.
- Use room temperature cream cheese. Softened cream cheese blends more easily with the sugar, helping create a smooth, creamy cheesecake filling without lumps.
- Finely chop the pecans. Smaller pieces make the cookie crust easier to press into the pan and help the crumble topping hold together.
- Let the cranberry jam cool before assembling. Let the jam cool before adding it to the cheesecake filling so it doesn't warm the mixture when you swirl the layers together.
- Chill before slicing. Let the bars cool completely, then refrigerate them for a few hours before cutting. This helps the cheesecake layer firm up and makes it easier to get clean slices.
How to Make Sourdough Cranberry Cheesecake Bars
Here are a few step-by-step photos to show you how these sourdough cranberry cheesecake bars come together! For full ingredient measurements and detailed instructions, scroll down to the recipe card below.
Step 1: Make the cranberry jam. Cook the cranberries, sugar, and orange juice in a saucepan until thick. Transfer to a bowl and let cool.
Step 2: Prepare the pecan cookie crust. Finely chop the pecans, then mix with the melted butter, brown sugar, vanilla, flour, and salt until a thick dough forms.
Step 3: Parbake the crust. Press pecan cookie dough into the baking pan, reserving about 1 cup for the topping. Bake at 350°F for 20 minutes.
Step 4: Make the cheesecake filling. Beat the softened cream cheese and sugar until smooth. Mix in the egg yolk and vanilla, then add the flour and beat until just combined.
Step 5: Assemble the bars. Spread the cheesecake filling over the crust. Dollop the cooled cranberry jam on top and gently swirl it into the filling. Crumble the reserved cookie dough evenly over the top.
Step 6: Bake and cool. Bake at 350°F for 45–50 minutes. Cool in the pan for 1 hour, then lift out and cool for another hour. Refrigerate for firmer texture.
How to Store
Store sourdough cranberry cheesecake bars in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw before serving.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Equipment
- Kitchen scale (optional)
- Food processor (optional)
Ingredients
Cranberry Jam Swirl
- 2 cups (200 grams) fresh or frozen cranberries
- ½ cup (100 grams) granulated sugar
- 1 tablespoon orange juice or apple cider vinegar
Pecan Cookie Crust & Crumble
- 1 cup (120 grams) pecans
- ¾ cup (150 grams) brown sugar packed
- ½ cup (113 grams; 1 stick) unsalted butter melted
- 1 teaspoon vanilla extract
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon Diamond Crystal Kosher Salt reduce to ½ teaspoon if using Morton's brand or table salt
Cheesecake Filling
- 8 ounces (227 grams) cream cheese full-fat, block-style (softened)
- ¼ cup (50 grams) granulated sugar
- 1 large egg yolk
- 1 teaspooon vanilla extract
- 1 tablespoon all-purpose flour
Instructions
- Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan and line it with parchment paper, leaving some overhang to make the bars easier to remove.
- In a small saucepan over medium-low heat, combine the cranberries, granulated sugar, and orange juice. Stir frequently until the sugar dissolves and the cranberries begin to burst. Continue cooking for about 10–15 minutes, stirring occasionally and gently mashing the cranberries as needed, until the mixture thickens to a jam-like consistency. Transfer to a small bowl and set aside to cool while you prepare the crust.2 cups (200 grams) fresh or frozen cranberries, 1 tablespoon orange juice, ½ cup (100 grams) granulated sugar
- Finely chop the pecans with a knife or pulse them in a food processor until finely chopped. In a large bowl, stir together the pecans, melted butter, brown sugar, and vanilla extract. Add the flour and salt, mixing until a thick cookie dough forms.1 cup (120 grams) pecans, ¾ cup (150 grams) brown sugar, ½ cup (113 grams; 1 stick) unsalted butter, 1 teaspoon vanilla extract, 2 cups (240 grams) all-purpose flour, 1 teaspoon Diamond Crystal Kosher Salt
- Reserve about 1 cup of the cookie dough mixture for the topping. Press the remaining dough evenly into the bottom of the prepared pan. Bake for 20 minutes, then remove from the oven and let cool for about 15 minutes.
- While the crust bakes, use a hand mixer to beat the softened cream cheese and granulated sugar in a medium bowl until smooth. Add the egg yolk and vanilla extract, mixing until combined. Add the flour and beat just until incorporated.8 ounces (227 grams) cream cheese, ¼ cup (50 grams) granulated sugar, 1 large egg yolk, 1 teaspooon vanilla extract, 1 tablespoon all-purpose flour
- Spread the cheesecake filling evenly over the slightly cooled crust. Dollop the cooled cranberry jam over the cheesecake layer, then gently swirl it into the filling with a toothpick or knife. Break the reserved cookie dough into small pieces and scatter them evenly over the top.
- Bake for 45–50 minutes, or until the crumble topping is golden brown and the cheesecake layer is set. If the topping begins to brown too quickly, loosely cover the pan with foil for the remainder of the baking time.
- Let the bars cool in the pan on a wire rack for at least 1 hour. Use the parchment paper overhang to carefully lift the bars from the pan, then let them cool for another hour before slicing. For firmer, cleaner slices, refrigerate the cooled bars before cutting and serving.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
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