Sourdough Cranberry Cheesecake Bars with Pecan Cookie Crust

Squares of sourdough cranberry cheesecake bars on a wooden cutting board.

Sourdough Cranberry Cheesecake Bars with Pecan Cookie Crust

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.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1 10

Cool Time 2

Total Time 3 40

Servings bars

Calories 290kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.