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
Cranberry Eggnog Cheesecake Bars
Eggnog
Cranberry Eggnog Cheesecake Bars
Prep Time
20 min
Cook Time
50 min
Yield
2 dozen
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
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, 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. 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, 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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