Berry Cheesecake Crumble Bars

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The sweetness of the berry with the cheesecake & that buttery crumble topping – oh my. Definitely hard to eat just one bar.
from julieseatsandtreats.com

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Ingredients

  • Graham cracker crust:
  • Filling ingredients
  • 12 oz. cream cheese
  • 1/2 c. sour cream
  • 1/2 c. sugar
  • 2 eggs
  • 1/2 tsp. salt
  • 1 1/2 tsp. vanilla
  • Berries of choice: (I used huckleberries)
  • 2 tsp. sugar
  • 2 tsp. all-purpose flour
  • 1 tbsp. fresh lemon juice
  • 1 c. fresh berries, rinsed and patted dry
  • 10 graham crackers, finely crushed
  • 3 tbsp. sugar
  • 4 tbsp. (1/2 stick) butter, melted
  • Crumble topping:
  • 1 c. all-purpose flour
  • 1/4 c. brown sugar
  • 1/4 c. sugar
  • 8 tbsp. butter, cold

Preparation

Step 1

Line an 8×8 square baking pan with parchment paper
In a medium size mixing bowl combine crust ingredients, then spread into prepared pan, creating an even layer.
Place in oven and bake for 10 minutes.
Remove and allow to cool while preparing the remaining components.
In a small mixing bowl, combine all berry ingredients, toss gently to combine, set aside.
In a small mixing bowl, combine all ingredients for crumble topping.
Cut the butter in with a pastry blender until the mixture is coarse, set aside.
In mixer bowl, beat together cream cheese, sour cream and sugar until smooth. NOTE: it’s vital that the cream cheese, sour cream and eggs are at room temperature,to avoid clumpy batter
On low, add vanilla, salt and one egg.
Mix until just combined, then add the remaining egg, mixing until incorporated.
Pour the cheesecake batter over the baked crust.
Spread evenly with a spatula.
Carefully top with berry mixture
Finally, top with crumble taking care to just cover - but do not make the layer too thick. You probably won't use all of the crumble.
Place in oven and bake for 40-45 minutes or until the cheesecake has set and the crumble is lightly golden brown in color.
Remove from oven and allow to cool for 2 hours or until it reaches room temperature.
Place in refrigerator and chill for at least 4 hours before removing, cutting and serving

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