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Cheesecake Cranberry Bars Recipe

I like to serve these wonderful bars as one of the desserts for Thanksgiving dinner. Everyone always goes back for seconds!—Kris Lehman

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Cheesecake Cranberry Bars Recipe

Prep: 20 min. Bake: 45 min. + cooling

Yield: 30 Servings

20 45 65

Ingredients

1-1/2 cups all-purpose flour
1 cup quick-cooking oats
3 tablespoons brown sugar
3/4 cup cold butter
1 cup vanilla or white chips
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/4 cup lemon juice
1 teaspoon vanilla extract
2 tablespoons cornstarch
1 can (14 ounces) whole-berry cranberry sauce

Directions

In a large bowl, combine the flour, oats and brown sugar. Cut in butter until crumbly. Reserve 1 cup for the topping. Stir in chips to the remaining mixture. With floured fingers, press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15-18 minutes or until golden brown.
In a large bowl, beat cream cheese until light. Add the milk, lemon juice and vanilla; beat until smooth. Pour over the crust. Combine the cornstarch and cranberry sauce until blended. Spoon over the cream cheese mixture. Sprinkle with the reserved crust mixture.
Bake at 350° for 30 minutes or until center is set. Cool for 1 hour on a wire rack. Cover and refrigerate. Yield: 2-1/2 dozen.

Nutritional Facts 1 serving (1 piece) equals 202 calories, 10 g fat (6 g saturated fat), 26 mg cholesterol, 95 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cheesecake Cranberry Bars in Test Kitchen Favorites 2004 , p288

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Cheesecake Cranberry Bars

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(1-1) of 1 reviews

Reviewed on Dec. 14, 2010 by JudithRN3

I have been making this recipe for years now--it it my most asked-for cookie!

I omit the chips; use fat-free 14oz Eagle brand Sweetened Condensed Milk (not evaporated milk), and store the finished cookie (cut into squares) in the freezer (has a scrumptious taste when eaten frozen!!)

This cookie treat is definately a keeper for all the holidays