- 1 package spice cake mix (regular size)
- 2-1/2 cups old-fashioned oats
- 3/4 cup butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 1/8 teaspoon ground nutmeg
- 1/2 cup eggnog
- 2 tablespoons all-purpose flour
- 3 large eggs
- 1 can (14 ounces) whole-berry cranberry sauce
- 2 tablespoons cornstarch
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides; grease paper. In a large bowl, combine cake mix and oats; stir in melted butter. Reserve 1-1/3 cups crumb mixture for topping; press remaining mixture onto bottom of prepared pan.
- In a large bowl, beat cream cheese, sugar and nutmeg until smooth. Gradually beat in eggnog and flour. Add eggs; beat on low speed just until blended. Pour over crust.
- In a small bowl, mix cranberry sauce and cornstarch until blended; spoon over cheesecake layer, spreading over top. Sprinkle with reserved crumb mixture.
- Bake 50-55 minutes or until edges are brown and center is almost set. Cool 1 hour on a wire rack.
- Refrigerate at least 2 hours. Lifting with parchment paper, remove from pan. Cut into bars. Yield: 2 dozen.
Reviews for Cranberry Eggnog Cheesecake Bars
"I made these for Thanksgiving and find it to be definite keeper. Next time I might bake in a glass backing dish and maybe my time will be closer to the suggested time. But I, my family, and my guests think these were very good. I am getting ready to email off the recipe. Thanks for the recipe Carmell!"
"I made this per the recipe. First, I would not use a spice cake but would use perhaps a yellow or white cake mix. The spice flavor is not pleasant for this bar cookie. Next I would toss the oats into a food processor and pulse until not as coarse as the oats are in their natural state. I doubt that I would ever bother to make these again as I was quite disappointed with the end result. So much so that I tossed them. Usually the recipes found at Taste of Home are good, usually tested by others with their comments. This recipe has the potential to be better but for me in it's present form it is not even close. I've rated this at one star as that is the lest that I can rate it. I've been baking for 65 years and this recipe is not a keeper.LarryTn"