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Cranberry Eggnog Cheesecake Bars

TOTAL TIME: Prep: 20 min. Bake: 50 min. + chilling YIELD: 2 dozen.
My family loves everything cheesecake. These bars combine tart cranberries and rich cream cheese, and taste even better when chilled overnight! —Carmell Childs, Orangeville, Utah

Ingredients

  • 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, room temperature
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 2 tablespoons cornstarch

Directions

  • 1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper.
  • 2. 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.
  • 3. 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.
  • 4. In a small bowl, mix cranberry sauce and cornstarch until blended; spoon over cheesecake layer. Sprinkle with reserved crumb mixture. Bake 50-55 minutes or until edges are brown and center is almost set.
  • 5. Cool 1 hour on a wire rack. Refrigerate at least 2 hours. Lifting with parchment, remove cheesecake from pan. Cut into bars.

Nutrition Facts

1 bar: 282 calories, 15g fat (8g saturated fat), 62mg cholesterol, 254mg sodium, 34g carbohydrate (18g sugars, 1g fiber), 4g protein.

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