Ingredients

For the base & filling:
• 1 (8 oz) block cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 (14 oz) can whole-berry cranberry sauce (or 2 cups fresh/frozen cranberries + ½ cup sugar, cooked into compote)

For the topping:
• 1½ cups old-fashioned rolled oats
• ½ cup all-purpose flour
• ½ cup brown sugar, packed
• ½ tsp ground cinnamon
• ¼ tsp salt
• ½ cup (1 stick / 115g) cold unsalted butter, cubed

Optional add-ins:
• Zest of 1 orange (brightens cranberries)
• ½ cup chopped pecans or walnuts in topping

Instructions

Preheat oven to 350°F (175°C). Grease an 8×8″ baking dish.
Cream cheese layer: Beat cream cheese, sugar, egg, and vanilla until smooth. Spread evenly in bottom of dish.
Cranberry layer: Gently spoon cranberry sauce over cream cheese; swirl lightly with a knife (don’t fully mix).
Crumble topping: In a bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter with a pastry cutter or fingers until clumpy and sandy. Stir in nuts if using.
Sprinkle topping evenly over cranberries.
Bake 35–40 min until golden and bubbly at edges.
Cool 15–20 min before serving—warm or room temp. Pairs beautifully with vanilla ice cream or whipped cream.