Recipe: Pear Cheesecake Crumble Bars
The cozy smell of cinnamon, the sweetness of ripe and juicy pears, and the crunchy bits of oats and pecans in a crumble… are all quintessential notes of fall and the nearing holiday season. While desserts don’t need to contribute nutritional value to be enjoyed, it’s fun when they can be both delicious and a bit nutritious! These bars are rich in fiber, thanks to the pears, oats, and oat flour. The goat cheese provides a nice dose of protein and satiating fats. Compared to other seasonal sweet treats, these pear cheesecake crumble bars are blood sugar friendly.
The flavors are both comforting and intriguing, sure to leave your guests wondering, “What exactly is in these tasty layers?”
Pear Cheesecake Crumble Bars
Serves 8-9
Ingredients
Crumble:
- 1 1/4 C oat flour
- 1/2 C rolled oats
- 1/3 C chopped pecans
- 1/3 C brown sugar
- 5 Tbsp butter, softened
- 1/8 tsp sea salt
Cheesecake filling:
- 8 oz plain goat cheese (see tip at the bottom of recipe)
- 1/4 C brown sugar
- 1 egg
- 1 tsp vanilla extract
Pears:
- 1 1/2 C chopped ripe pears (and peeled, if desired)
- 3/4 tsp cinnamon
- Dash of sea salt
Directions
- Preheat oven to 350 degrees Fahrenheit. Line a 9″ x 5″ or 8″ x 6″ pan with parchment paper(an 8×8 will work, but ingredient layers will be thinner and a shorter bake time required). Set aside.
- In a medium bowl, mix together all ingredients for crumble. Use a fork or pastry cutter to create small clumps with the mixture. It should hold together in large clumps when pressed with back of fork to side of bowl. This guarantees it will form as a solid crust. If needed, add 1-2 tablespoons of water (this accounts for differing moisture content if alternative flours are used).
- Press 2/3 of the crumble mixture into the bottom of the parchment-lined pan. Bake crumble crust for 10 minutes. When finished, remove and set aside to cool for 10 minutes.
- While crust is baking, make the cheesecake filling. In a medium bowl, combine goat cheese and brown sugar and beat with a hand mixer until combined, for about 2 minutes. Add egg and vanilla and beat again until smooth. Set aside as crust finishes baking/cooling.
- Prepare the pear layer by combining chopped pears, cinnamon, and a dash of sea salt in a small bowl. Set aside.
- Over cooled crumble crust, evenly pour cheesecake filling. Top with pear mixture and remaining crumble mixture.
- Bake for 20 minutes, or until topping is lightly golden. Let cool completely before storing in the fridge. Best served, and easiest to slice into bars, when chilled.
Swaps
- For the oat flour: all-purpose or gluten-free all-purpose flour
- For the pecans: walnuts, hazelnuts
- For the brown sugar: coconut sugar
- For the butter: vegan butter, coconut oil
- For the goat cheese: cream cheese or vegan cream cheese
- For the pears: apples
Tip: Remove the goat cheese from the fridge at least 20 minutes before use so it’s not cold and firm straight from the fridge when you’re ready to prepare the filling.