Cheesecake Cranberry Bars

Name: Cheesecake Cranberry Bars
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2-1/2 dozen.
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

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

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.

Nutrition Facts

1 piece: 202 calories, 10g fat (6g saturated fat), 26mg cholesterol, 95mg sodium, 25g carbohydrate (13g sugars, 1g fiber), 3g protein.

Reviews

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Average Rating:

Scottishprincess

Dec 18, 2013

this is delicious, with either homemade or canned cranberry sauce and it looks very colorful.
JudithRN3

Dec 14, 2010

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