Description
Delight in these Pumpkin Cheesecake Bars featuring a moist, citrus-infused cake studded with fresh cranberries and topped with a rich, creamy orange-cream cheese frosting. Perfectly balanced with a hint of orange zest and a decorative touch of fresh cranberries, orange slices, and thyme, these bars bring a festive and flavorful treat ideal for any occasion.
Ingredients
Scale
Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 Tbsp orange zest (from one large orange)
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup milk, room temperature
- 1/2 cup fresh-squeezed orange juice (from one large orange)
- 1 cup cranberries, coated in 1 Tbsp flour
Frosting
- 2 cups unsalted butter, room temperature
- 1 Tbsp orange zest
- 8 oz cream cheese, full fat, softened
- 5 cups powdered sugar
- 1 tsp vanilla extract
Garnish
- Fresh cranberries
- Orange slices
- Thyme sprigs
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour your cake pans thoroughly to prevent the cake from sticking during baking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar using a mixer until the mixture becomes light and fluffy, about 3 to 5 minutes, which helps create a tender texture in the cake.
- Add Flavorings and Eggs: Incorporate the orange zest and vanilla extract into the butter-sugar mixture. Then, add the eggs one at a time, beating well after each addition for a smooth, cohesive batter.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and the milk/orange juice into the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing which can toughen the cake.
- Fold in Cranberries: Carefully fold the floured cranberries into the batter to distribute evenly without breaking the berries and causing the batter to turn pink.
- Bake the Cake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for approximately 30 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the Cake: Allow the cakes to cool in the pans for 10 minutes, then transfer them onto wire racks to cool completely before applying the frosting.
- Prepare the Cream Cheese Frosting: Beat together the softened butter, orange zest, and cream cheese until smooth and creamy. Gradually add powdered sugar and vanilla extract while beating until the frosting is light, fluffy, and spreadable.
- Assemble and Frost: Once the cakes are fully cooled, evenly spread the cream cheese frosting over the top and sides. Decorate the bars with fresh cranberries, orange slices, and thyme sprigs for a festive and elegant presentation.
Notes
- Ensure all dairy and eggs are at room temperature to achieve a smooth batter and proper emulsion.
- Coating the cranberries with flour helps them distribute evenly throughout the batter and prevents them from sinking.
- Do not overmix the batter after adding flour to keep the cake tender and light.
- The frosting can be made a day ahead and refrigerated; bring to room temperature before spreading.
- Fresh thyme sprigs add an aromatic garnish but can be omitted if not desired.
- Cut bars into squares after frosting to serve conveniently.
