Kumquat cheesecake bars are creamy cheesecake filling poured over a ginger and oat graham crust, swirled with kumquat compote, and topped with deliciously sweet-tart candied kumquat slices.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Cheesecake, cheesecake, cheesecake!! I love cheesecake in any form I can get it. Batter straight out of the bowl? Yep, I’m all about it. Mini cheesecakes, traditional cheesecake, cheesecake bars, cheesecake ice cream…you get my point, yes? It is my favorite dessert, and that is saying something considering I am also a huge chocoholic. But you know what knocks these cheesecake bars right out of the park? The addition of sweet-tart kumquats. OMG, you guys.
I opted to make a kumquat compote to be swirled into the cheesecake layer and then also make candied kumquat slices to put on top. The tartness mixed with the sweet and creamy cheesecake filling is out of this world amazing. And I’m not exaggerating! If you’ve ever seen kumquats at the grocery store or heard of them and wondered what the heck they are or how to eat them or cook with them, I am here to tell you that you definitely want to try them! And I suggest starting with these cheesecake bars!!
What is a Kumquat?
Kumquats are a small citrus fruit that look like a tiny oval orange, about the size of a green grape. The skin and the seeds are both edible, and they have a tart and sweet flavor that is perfect for spring and summer eating!
What you need to make Kumquat Cheesecake Bars
For the kumquat compote:
8 oz kumquats, diced (seeds removed)
½ cup water
½ cup granulated sugar
For the candied kumquat slices:
½ cup water
½ cup granulated sugar
1 tsp vanilla extract paste
8 oz kumquats, ends removed and thinly sliced
For the crust:
2 ½ cups ginger stem & oat graham crumbs (can also use regular graham cracker crumbs)
¼ cup granulated sugar
½ cup unsalted butter, melted
For the cheesecake layer:
16 oz cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract paste
How to make Kumquat Cheesecake Bars
Full Printable Recipe Below!
Step 1
Preheat oven to 350 degrees F, line a 13 x 9 cake pan with parchment paper or foil and set aside.
To make the kumquat compote:
Place water, sugar, and diced kumquats in a small sauce pan and bring to a boil over medium heat. Simmer for about 10 minutes, until liquid has reduced and thickened some, and kumquats are softened. Remove from heat and allow to cool.
To make the candied kumquat slices:
With a small, sharp knife, cut off the end of each kumquat and cut into very thin (approx. 1/8”) slices. Use the knife to remove any seeds as you come across them.
In a small saucepan, combine the sugar, water, and vanilla bean paste. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar. Add the sliced kumquats and use the back of a spoon to press down into the liquid so they are all covered. Return the mixture to a gentle simmer and cook for 2 minutes. Turn off the heat, cover the pan, and let the mixture steep for 15 minutes.
Use a slotted spoon to remove the kumquat slices to a bowl or jar. Return the pan with the syrup in it to the stove and bring to a gentle simmer over medium heat. Keep at a simmer until the syrup is bubbly, thickened, and reduced to about ½ cup. This will take ~10 minutes. Carefully pour the syrup over the kumquat slices and allow to cool to room temperature. Cover and refrigerate until ready to use.
To make the crust:
Place oat grahams in a food and pulse until they are fine crumbs processor (you may have to do a few at a time to be sure they grind up properly). Move to a large bowl and stir in sugar.
Add melted butter and stir until combined and moistened. Spoon into the prepared cake pan and press firmly. You can use a measuring cup to help with this. Set aside.
To make the cheesecake filling:
Add the cream cheese, sugar, eggs, and vanilla bean paste to the bowl of a stand mixer (or large bowl if using a hand mixer.) Using the whisk attachment, beat until fluffy and smooth (about 3-5 minutes).
Use a spatula to scoop mixture onto the crust, and gently smooth out. Be careful not to get any crumbs mixed in. Set aside.
Drop kumquat compote, by small spoonfuls, across the top (spread it out.) Use a knife and drag it back and forth, end-to-end in both directions (horizontal and vertical) to spread the compote throughout the cheesecake filling.
Bake for 35 minutes. Remove from oven and cool completely.
Cover and refrigerate for 4 hours, or overnight. Remove from pan using the overhanging edges of parchment paper to a cutting board, slice into squares, top with a few candied kumquat slices, and serve!
How to use Candied Kumquats
Candied kumquats can be used on so many things! Like these cheesecake bars, on top of ice cream, mixed into yogurt OR go a more savory route and put them in a salad, on top of pork or chicken!
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Sponsor products used in this recipe:
Dixie Crystals Granulated Sugar
Melissa’s Produce Kumquats
Nairn’s Stem Ginger & Oat Grahams
Taylor & Colledge Vanilla Bean Paste
Kumquat Cheesecake Bars
Ingredients
For the kumquat compote:
- 8 oz kumquats, diced (seeds removed)
- ½ cup water
- ½ cup granulated sugar
For the candied kumquat slices:
- ½ cup water
- ½ cup granulated sugar
- 1 tsp vanilla bean paste
- 8 oz kumquats
For the crust:
- 2 ½ cups ginger stem & oat grahams (can also use regular graham crackers)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the cheesecake layer:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla bean paste
Instructions
- Preheat oven to 350 degrees F, line a 13 x 9 cake pan with parchment paper or foil and set aside.
To make the kumquat compote:
- Place water, sugar, and diced kumquats in a small sauce pan and bring to a boil over medium heat. Simmer for about 10 minutes, until liquid has reduced and thickened some, and kumquats are softened. Remove from heat and allow to cool.
To make the candied kumquat slices:
- With a small, sharp knife, cut off the end of each kumquat and cut into very thin (approx. 1/8”) slices. Use the knife to remove any seeds as you come across them.
- In a small saucepan, combine the sugar, water, and vanilla bean paste. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar. Add the sliced kumquats and use the back of a spoon to press down into the liquid so they are all covered. Return the mixture to a gentle simmer and cook for 2 minutes. Turn off the heat, cover the pan, and let the mixture steep for 15 minutes.
- Use a slotted spoon to remove the kumquat slices to a bowl or jar. Return the pan with the syrup in it to the stove and bring to a gentle simmer over medium heat. Keep at a simmer until the syrup is bubbly, thickened, and reduced to about ½ cup. This will take ~10 minutes. Carefully pour the syrup over the kumquat slices and allow to cool to room temperature. Cover and refrigerate until ready to use.
To make the crust:
- Place oat grahams in a food and pulse until they are fine crumbs processor (you may have to do a few at a time to be sure they grind up properly). Move to a large bowl and stir in sugar. Add melted butter and stir until combined and moistened. Spoon into the prepared cake pan and press firmly. You can use a measuring cup to help with this. Set aside.
To make the cheesecake filling:
- Add the cream cheese, sugar, eggs, and vanilla bean paste to the bowl of a stand mixer (or large bowl if using a hand mixer.) Using the whisk attachment, beat until fluffy and smooth (about 3-5 minutes).
- Use a spatula to scoop mixture onto the crust, and gently smooth out. Be careful not to get any crumbs mixed in. Set aside.
- Drop kumquat compote, by small spoonfuls, across the top (spread it out.) Use a knife and drag it back and forth, end-to-end in both directions (horizontal and vertical) to spread the compote throughout the cheesecake filling.
- Bake for 35 minutes. Remove from oven and cool completely.
- Cover and refrigerate for 4 hours, or overnight. Remove from pan using the overhanging edges of parchment paper to a cutting board, slice into squares, top with a few candied kumquat slices, and serve!
Notes
Nutrition
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