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 these Pear Cheesecake Crumble Bars 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

1. Preheat the oven to 350 degrees Fahrenheit.  Line a 9″ x 5″ or 8″ x 6″ pan with parchment paper and set aside. (Note: An 8 x 8 pan will work, but ingredient layers will be thinner, and a shorter bake time will be required.)
2. In a medium bowl, mix all ingredients for the crumble.  Use a fork or pastry cutter to combine the butter and dry ingredients.  The mixture should hold together in large clumps when pressed with the back of a fork to the side of the 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).
3. Next, 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.
4. While the 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, about 2 minutes. Add the egg and vanilla; beat again until smooth. Set aside as the crust finishes baking/cooling.
5. Prepare the pear layer by combining chopped pears, cinnamon, and a dash of sea salt in a small bowl.
6. Onto the cooled crumble crust, evenly pour the cheesecake filling.  Top with the pears and the remaining crumble mixture.  Press down gently, allowing pears to slightly settle into the cheesecake filling.
7. Bake for 20 minutes, or until topping is lightly golden and filling is mostly set.  Let bars 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: sautéed apples (or try our apple pie crumble bars)

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.