Description
These structured, make-ahead dessert bars combine a buttery shortbread crust, rich cream cheese filling, and spiced apple cranberry compote. Designed for meal prep, they taste better after chilling overnight and can be frozen for later.
Ingredients
Scale
- For the Butter Shortbread Crust:
- 1/2 cup (113g) unsalted butter, cold and cubed
- 1 cup (125g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 tsp salt
- For the Cheesecake Layer:
- 24 oz (680g) full-fat cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 3 large eggs, room temperature
- 1/2 cup (120g) sour cream
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- For the Apple Cranberry Compote:
- 2 medium Granny Smith apples, peeled and diced
- 1 tbsp unsalted butter
- 1/2 cup (60g) dried cranberries
- 1/4 cup (60ml) apple cider
- 2 tbsp (30g) maple syrup
- 1/4 tsp ground ginger
- 1 tsp flour
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper.
- Whisk together flour, sugar, and salt for the crust. Cut in cold butter until mixture resembles coarse crumbs.
- Press crust mixture firmly into the bottom of the prepared pan.
- Blind bake the crust for 15 minutes until lightly golden. Remove and let cool on a wire rack.
- While crust bakes, melt 1 tbsp butter in a small saucepan over medium heat. Add diced apples and cook for 3-4 minutes.
- Add dried cranberries, apple cider, maple syrup, ginger, and 1 tsp flour to the apples. Stir constantly until mixture thickens into a glossy jam. Remove from heat and cool completely.
- In a stand mixer, beat softened cream cheese until smooth. Add sugar and vanilla, beat until combined.
- Add sour cream and cinnamon, beat until smooth. Add eggs one at a time on low speed, mixing just until incorporated. Do not overmix.
- Pour cheesecake batter over the cooled crust and spread evenly.
- Spoon cooled apple compote in dollops over the batter and gently swirl 3-4 times with a knife.
- Bake at 325°F (160°C) for 40-45 minutes until edges are set but center jiggles slightly.
- Cool in pan on a wire rack for 1 hour, then cover and refrigerate for at least 4 hours or overnight.
- Cut into 12 large squares or 24 small pieces before serving.
Notes
Ensure cream cheese and eggs are at room temperature to prevent lumps and curdling. The compote must be completely cool before adding to the cheesecake to avoid melting the batter. Bars must be chilled thoroughly before cutting to ensure clean slices. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 35 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 380
- Sugar: 30
- Sodium: 250
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 42
- Fiber: 1
- Protein: 6
Keywords: make-ahead dessert, apple cheesecake bars, fall baking, meal prep desserts, cranberry compote, shortbread crust, batch baking