Description
These delightful bars perfectly balance the comfort of an autumn fruit crisp with the creamy indulgence of a classic cheesecake. Featuring a buttery shortbread crust, a velvety cream cheese center, a layer of spiced Bartlett pear compote, and a crunchy oatmeal topping, this dessert is a sophisticated treat perfect for any gathering. The combination of warm cinnamon and nutmeg with the natural sweetness of ripe pears ensures these bars will become a cherished staple in your baking repertoire.
Ingredients
2 cups shortbread cookie crumbs
2 tablespoons granulated sugar
4 tablespoons butter, melted
16 ounces whipped cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3 Bartlett pears, peeled, cored, and finely chopped
2 tablespoons caramel sauce
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup rolled oats
1/4 cup brown sugar
3 tablespoons cold butter, cubed
Instructions
Preheat oven to 350°F and grease an 8×8 baking pan.
Combine shortbread crumbs, 2 tablespoons sugar, and melted butter; press into the pan and bake for 10 minutes.
Beat cream cheese, 1/2 cup sugar, egg, and vanilla until smooth; spread over the crust.
Toss the chopped pears with cinnamon, nutmeg, and caramel sauce in a small bowl.
Evenly spoon the pear mixture over the cheesecake layer.
Mix oats, brown sugar, and cold butter until crumbly and sprinkle over the pears.
Bake for 45-50 minutes until the center is set and the topping is golden.
Cool completely at room temperature, then chill in the refrigerator for at least 2 hours before cutting into bars.
Notes
Ensure the cream cheese is at room temperature for a lump-free cheesecake layer. Use firm but ripe Bartlett pears for the best texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 18g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg