2 cups all-purpose flour
1 cup granulated sugar (for crust/topping)
1/2 teaspoon salt
1 cup cold unsalted butter, cubed
1 (8 oz) block full-fat cream cheese, softened
1/4 cup granulated sugar (for creamy layer)
1 large egg
1 teaspoon vanilla extract
12 oz fresh or frozen cranberries
1/2 cup granulated sugar (for filling)
1/2 cup fresh orange juice
1 tablespoon orange zest
Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper.
Make the crumb mixture: In a food processor or large bowl, combine flour, 1 cup sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Press about 60% of the crumb mixture firmly into the bottom of the prepared pan. Pre-bake for 12-15 minutes until lightly golden.
Make the creamy layer: Beat the softened cream cheese with 1/4 cup sugar until smooth. Beat in the egg and vanilla. Spread evenly over the warm crust.
Make the cranberry filling: In a saucepan, combine cranberries, 1/2 cup sugar, orange juice, and zest. Cook over medium heat for 8-10 minutes until berries burst and mixture thickens. Spoon over the creamy layer.
Sprinkle the remaining crumb mixture evenly over the cranberry layer.
Bake for 35-40 minutes, or until the top is golden brown and the edges are slightly puffed. Cool completely in the pan on a wire rack.
Chill in the refrigerator for at least 3-4 hours, or overnight, before slicing into bars.
