Cranberry Cheesecake Bars

This is a keeper. I found this recipe online here.  We had brunch after Elizabeth’s baptism, and I thought they’d be a good dessert for brunch since they had oatmeal in the crust.  🙂  Plus it’s always a good time for cheesecake.

They were really easy to make.  Few ingredients – all of which would be fairly easy to keep on hand. And the best part it is that it is super delicious!  Chad tried telling people they were horrible, so he could take more home with him.

Cranberry Cheesecake Bars

2 cups unsifted flour
1-1/2 cups instant rolled oats
3/4 cup plus 1 Tbsp firmly packed brown sugar (divided use)
1 cup butter, softened (2 sticks)
8 ounces cream cheese
1 can sweetened condensed milk
1/4 cup fresh lemon juice
1 can whole berry cranberry sauce
2 Tbsp cornstarch

Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.

Combine flour, rolled oats, 3/4 cup brown sugar, and butter, mixing until crumbly. Remove 1-1/2 cups of mixture and set aside for later use.

Press remaining mixture into bottom of the prepared baking pan. Bake until lightly browned, about 15 minutes.

In a medium bowl, beat cream cheese until smooth. Add sweetened condensed milk and lemon juice, whipping until completely combined. Pour evenly over warm bottom layer crust.

Scoop whole berry cranberry sauce into a bowl, stirring gently with a fork to break up the jelly. Add 1 tablespoon brown sugar and cornstarch. Mix until combined. Drop cranberry mixture by spoonsful over the cream cheese layer. Sprinkle top with reserved crumb mixture.

Bake 45 minutes, until top is golden brown. Cool completely before cutting. Refrigerate before serving.

Yield: about 36 bars, depending on how you cut them

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