Orange Crumble Cheesecake Bars: No More Sinking!

Have you ever baked a batch of cheesecake bars, only to be disappointed by a sunken, cracked surface? I’ve been there! It’s frustrating to put in the effort and end up with less-than-perfect results. That’s why I’m so excited to share this recipe for Orange Crumble Cheesecake Bars. Not only are they bursting with bright, citrusy flavor and a satisfyingly crunchy crumble topping, but they also come with a foolproof trick to prevent that dreaded sinking. Get ready for cheesecake bar perfection!

Why You’ll Love These Orange Crumble Cheesecake Bars

These aren’t just any cheesecake bars; they’re a delightful experience from the first bite to the last. Here’s why you’ll be making them again and again:

• No more sinking! The water bath technique ensures a perfectly level and crack-free top.
• Bright and zesty flavor: The combination of orange juice and zest creates a refreshing citrus burst that complements the rich cheesecake.
• Satisfying crumble topping: The buttery crumble adds a delightful textural contrast to the creamy filling.
• Perfect for any occasion: Whether it’s a potluck, a holiday gathering, or just a special treat for yourself, these bars are always a hit.

Gathering Your Ingredients for Orange Crumble Cheesecake Bars

Before we dive into the baking process, let’s talk about the ingredients. The key to a truly exceptional dessert lies in using high-quality components and understanding their role in the final product. This recipe is designed to be easy to follow, but a little preparation will make the process even smoother. Let’s get started! We can begin by making the graham cracker crust which is going to be the delicious foundation of our orange crumble cheesecake bars.

• For the Crust:
  • 1 1/2 cups graham cracker crumbs: The base of our delicious crust! You can buy pre-made crumbs or crush your own graham crackers for a slightly fresher taste.
  • 1/4 cup granulated sugar: A touch of sweetness to complement the graham crackers.
  • 6 tablespoons unsalted butter, melted: This binds the crumbs together, creating a firm and flavorful base.
• For the Filling:
  • 24 ounces cream cheese, softened: This is the heart of our cheesecake. Make sure your cream cheese is fully softened to avoid lumps in the filling. Full-fat cream cheese provides the best flavor and texture.
  • 1 cup granulated sugar: Sweetness and structure for the cheesecake filling.
  • 1/4 cup sour cream: Adds moisture and a subtle tang that balances the sweetness.
  • 2 large eggs: These bind the filling together and contribute to its richness.
  • 1 teaspoon vanilla extract: Enhances the other flavors and adds a touch of warmth.
  • 1/4 cup orange juice: Provides a burst of citrusy flavor. Freshly squeezed is always best!
  • 1 tablespoon orange zest: This is where the real orange flavor comes from. Use a microplane to zest the orange, avoiding the bitter white pith.
• For the Crumble Topping:
  • 1 cup all-purpose flour: Provides the structure for the crumble.
  • 1/2 cup packed light brown sugar: Adds sweetness and a hint of molasses flavor. The brown sugar also contributes to a more tender crumble.
  • 1/2 teaspoon ground cinnamon: Warm spice that complements the orange flavor beautifully.
  • 1/4 teaspoon salt: Balances the sweetness and enhances the other flavors.
  • 6 tablespoons unsalted butter, cold and cubed: The cold butter is crucial for creating a crumbly texture.
• For the Orange Glaze:
  • 1/4 cup orange marmalade: Adds a glossy finish and intensifies the orange flavor. Choose a marmalade with a good balance of sweetness and bitterness.

Crafting Your Orange Crumble Cheesecake Bars: Step-by-Step

Now for the fun part! Making these Orange Crumble Cheesecake Bars is easier than you might think, especially with the secret water bath trick. Don’t be intimidated by the seemingly long list of steps; each one is straightforward and contributes to the final delicious result. Let’s get baking!

1. Preheat and Prep: Start by preheating your oven to 350°F (175°C). While the oven heats, line a 9×13 inch baking pan with parchment paper. Be sure to leave an overhang on the sides; this will make it easy to lift the finished bars out of the pan. This step is crucial for easy removal and clean slicing later.
2. Making the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until all the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan, creating an even layer. A flat-bottomed measuring cup can help you achieve a smooth, uniform crust.
3. Baking the Crust: Bake the crust in the preheated oven for 8 minutes. This par-baking step helps to set the crust and prevent it from becoming soggy. Remove the crust from the oven and let it cool slightly while you prepare the filling.
4. Preparing the Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. It’s important to have your cream cheese softened to room temperature otherwise, you’ll end up with lumpy cheesecake filling. Use an electric mixer for best results, scraping down the sides of the bowl as needed to ensure everything is evenly combined.
5. Adding the Flavor: Add the sour cream, eggs, vanilla extract, orange juice, and orange zest to the cream cheese mixture. Beat until just combined. Be careful not to overmix at this stage, as overmixing can incorporate too much air and cause the cheesecake to crack.
6. Assembling the Bars: Pour the cheesecake filling evenly over the pre-baked crust. Gently smooth the surface with a spatula.
7. Making the Crumble Topping: In a medium bowl, combine the all-purpose flour, packed light brown sugar, ground cinnamon, and salt. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. The key here is to work quickly so the butter stays cold, creating distinct crumbs rather than a paste.
8. Adding the Crumble: Sprinkle the crumble topping evenly over the cheesecake filling, covering the entire surface.
9. The Water Bath Secret: This is where the magic happens! To prevent the cheesecake bars from sinking and cracking, we’ll use a water bath. Wrap the bottom of the baking pan tightly with aluminum foil to prevent water from seeping in. Double-wrapping is a good idea for extra security.
10. Setting up the Water Bath: Place the foil-wrapped pan inside a larger baking pan (a roasting pan works well). Carefully pour hot water into the outer pan until it reaches about halfway up the sides of the cheesecake pan. The hot water creates a humid environment that helps the cheesecake bake evenly and prevents it from drying out and sinking.
11. Baking Time: Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight wobble. The wobble indicates that the cheesecake is not quite fully cooked, which is exactly what we want. It will continue to set as it cools.
12. The Crucial Cooling Process: This is the most important step in preventing sinking! Turn off the oven, crack the oven door slightly (a wooden spoon works well to prop it open), and let the cheesecake cool in the oven for 1 hour. This slow cooling process allows the cheesecake to gradually adjust to the temperature change, preventing it from collapsing.
13. Cooling and Chilling: Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, refrigerate for at least 4 hours, or preferably overnight. This chilling time is essential for the cheesecake to fully set and develop its flavor.
14. Preparing the Glaze: Gently warm the orange marmalade in a small saucepan over low heat until melted and smooth. Stir constantly to prevent burning.
15. Glazing and Serving: Brush the marmalade glaze evenly over the top of the cooled cheesecake.
16. Enjoy! Use the parchment paper overhang to lift the cheesecake bars out of the pan. Cut into squares and serve. Get ready for rave reviews!

Tips for Perfect Orange Crumble Cheesecake Bars Every Time

Want to ensure your Orange Crumble Cheesecake Bars are a smashing success? Here are a few extra tips and tricks to keep in mind:

• Softened Cream Cheese is Key: Seriously, don’t skip this step! Using softened cream cheese is crucial for a smooth, lump-free filling. If you forget to take it out of the fridge in advance, you can soften it in the microwave in short bursts, but be careful not to melt it.
• Don’t Overmix the Filling: Overmixing incorporates too much air, which can cause the cheesecake to puff up and then sink as it cools. Mix until just combined.
• The Water Bath is Your Friend: Don’t skip the water bath! It’s the secret to preventing sinking and cracking. Make sure your foil wrapping is secure to prevent water from seeping in.
• Patience is a Virtue: The slow cooling process is just as important as the water bath. Don’t be tempted to rush it!
• Storage: Store leftover cheesecake bars in an airtight container in the refrigerator for up to 3-4 days.

What to Serve With Orange Crumble Cheesecake Bars

These Orange Crumble Cheesecake Bars are delicious on their own, but they also pair well with a variety of accompaniments. Consider serving them with a dollop of whipped cream, a scoop of vanilla ice cream, or a sprinkle of fresh berries. They would also be a lovely addition to a dessert platter alongside other treats, such as our Easy Caramel Nut Dessert Jars Recipe.

Your Orange Crumble Cheesecake Bars Questions Answered (FAQ)

Why did my cheesecake bars sink?

The most common cause of sinking cheesecake bars is a rapid temperature change. This can happen if the cheesecake is baked at too high a temperature, overbaked, or cooled too quickly. The water bath and slow cooling process in this recipe help to prevent these issues.

Can I use a different type of crust?

Yes, you can definitely experiment with different crusts. A shortbread crust or a chocolate cookie crust would also be delicious. Just be sure to adjust the baking time accordingly. Check out https://dishwhisperer.com/golden-cottage-cheese-fritters/ for more baking tips. Another alternative would be a nut-based crust.

Can I freeze these cheesecake bars?

Yes, these cheesecake bars freeze well. To freeze, cut the cooled bars into squares and wrap them individually in plastic wrap. Then, place the wrapped bars in a freezer-safe container. They can be stored in the freezer for up to 2-3 months. Thaw in the refrigerator overnight before serving.

Can I make these gluten-free?

Yes! To make these cheesecake bars gluten-free, simply substitute the graham cracker crumbs with gluten-free graham cracker crumbs and the all-purpose flour in the crumble topping with a gluten-free all-purpose flour blend.

Enjoy Your Homemade Orange Crumble Cheesecake Bars!

There you have it – a foolproof recipe for Orange Crumble Cheesecake Bars that are guaranteed to impress. With their bright citrus flavor, satisfying crumble topping, and perfectly smooth surface, these bars are a true delight. So go ahead, give this recipe a try, and say goodbye to sunken cheesecakes forever! And don’t forget to leave a comment below to let me know how they turned out. Happy baking!