Ingredients
Crust
- 1 cup ap flour
- 1 cup old fashioned oats
- 1 cup Grape-Nuts cereal
- 1/2 cup light brown sugar, packed
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 7 tablespoon unsalted, melted butter
Filling
- 2 cups fresh or frozen cranberries
- 1/2 cup Greek yogurt (vanilla or plain)
- 6 ounces full fat cream cheese, room temp
- 1/3 cup plus 2 tablespoon sugar
- 3 tablespoon flour
- 1 teaspoon vanilla
- 2 tablespoon orange zest
- 1 large egg, room temp
Drizzle
- 1/4 cup confectioners’ sugar
- 3–4 tablespoon heavy cream
Instructions
- Line an 8×8 baking pan with parchment leaving a 1” overhang; lightly spray.
- Preheat oven to 325F, rack in the middle.
- In a large bowl whisk together the dry crust ingredients. Pour in the melted butter and mix until all ingredients are wet and will hold a clump form.
- Press 2/3rds of the crumb mixture into the bottom of the pan; press with the bottom of a glass or measuring cup to get it compact and even; set the remaining 1/3 off to the side.
- In another large bowl cream together the cream cheese, sugar, Greek yogurt and vanilla. Once incorporated add in the egg and mix to combine. Add in the flour and orange zest and mix just until incorporated.
- Add the cranberries to the cream cheese mixture and gently fold to coat.
- Pour the mixture on top of the crust and smooth out. With the remaining 1/3 crust mixture, drop pieces of it on top of the cheesecake. Don’t worry if it doesn’t cover it all, you want to see the cheesecake peek through.
- Bake for 40-50 minutes or until top is golden brown and the cheesecake mixture is slightly firm.
- Cool completely on a cooling rack in the pan. Once cooled, cover with plastic wrap and chill overnight.
- When ready to serve, lift the bars out of the pan using the parchment over hang and cut into 16 slices. Whisk together the drizzle til thick and then drizzle on.
- Store any leftovers covered loosely in the fridge.
