Cranberry Eggnog Cheesecake Bars
My family loves everything cheesecake. These bars combine tart cranberries and rich cream cheese, and taste even better when chilled overnight! —Carmell Childs, Ferron, 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
- 1 can (14 ounces) whole-berry cranberry sauce
- 2 tablespoons cornstarch
Reviews
Again, do not rate the recipe if you make so many changes to it. It is no longer the published recipe at all-I’m talking to you Husseri!
Husseri made so many changes, no wonder he/she didn't like it. Rate and review based on recipe as given.
I just made this great dessert! everyone loved it and I had no problems making it. I am a professional baker so, not sure what husseri is talking about. The spice cake is perfect for this desserts. Don't change anything!!!
No comment left
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