Cranberry Oatmeal Cheesecake Bars Recipes

CRANBERRY CHEESECAKE BARS

Steps:

• In a large bowl, combine 2 cups flour, oats, brown sugar and butter; mix until crumbly. Press 2-1/2 cups of the crumb mixture into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes., In a large bowl, beat cream cheese until smooth. Beat in the milk, egg whites, vanilla and remaining flour. Spoon over prepared crust. In a small bowl, combine the cranberry sauce and cornstarch. Spoon over cream cheese mixture. , Sprinkle with the remaining crumb mixture. Bake at 350° for 30-35 minutes or until the center is almost set. Cool on a wire rack before cutting.

CRANBERRY-OATMEAL CHEESECAKE BARS

Steps:

• Heat oven to 350°F (180°C). In large bowl, break up cookie dough. Stir in oats and brown sugar until crumbly (if necessary, knead with hands); reserve 1/2 cup (125mL) mixture for topping. In ungreased 9x13-inch (23x33 cm) rectangular baking pan, press remaining mixture evenly to form crust. Bake 10 to 15 minutes or until light golden brown.
• Meanwhile, in medium bowl with electric mixer, beat cream cheese, flour, granulated sugar and eggs on medium speed until smooth.
• Remove partially baked crust from oven. Spread cream cheese mixture evenly over crust. Drop cranberry sauce by small spoonfuls over cream cheese mixture. Crumble and sprinkle reserved cookie dough mixture over top.
• Return to oven; bake 23 to 28 minutes longer or until edges are golden brown and filling is set. Cool completely on cooling rack, about 1 1/2 hours. Cut into bars. Store in refrigerator.

OATMEAL CRANBERRY CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees. Spray a 13×9-inch baking dish with non-stick cooking spray.
• In the bowl of a stand mixer, stir together the flour, oatmeal, and brown sugar. Add the softened butter to the mixing bowl and mix on medium speed until the mixture resembles coarse crumbs. Measure out 1 ½ cups of the crumb mixture and set aside in a separate bowl.
• Pour the remaining crumbs into the prepared baking dish and press evenly into the bottom of the dish. Bake for 15 minutes.
• While the crust is baking, in the same bowl of the stand mixer, cream the softened cream cheese and sugar together on medium speed until light and fluffy. Add eggs, lemon juice and vanilla extract and mix well.
• Also while the crust is baking, in a small bowl, combine the cranberry sauce and cornstarch and mix thoroughly.
• When the crust is done baking, remove from the oven and pour the cream cheese mixture evenly over the crust. Then spoon the cranberry mixture evenly over the cream cheese mixture, spreading gently with the back of a spoon so that it is evenly coated. Then sprinkle the reserved oatmeal crumbs over the top of the cranberry mixture.
• Bake for 40 minutes or until completely set and very lightly golden brown.
• Remove from the oven and allow to cool completely on a wire rack. Cover and refrigerate the baking dish for at least 3 hours so that the bars can firm up.
• Once chilled, cut into bars and serve.

OATMEAL-CHEESECAKE-CRANBERRY BARS

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl stir together flour, rolled oats, and brown sugar.
• Cut in butter with pastry blender until mixture resembles coarse crumbs.
• Reserve 1 1/2 cups of the crumbs.
• Press remaining crumbs into the bottom of a greased 13x9-inch pan.
• Bake in the preheated oven for 15 minutes.
• Meanwhile, in a medium mixing bowl beat cream cheese and granulated sugar with an electric mixer on medium speed until light and fluffy.
• Beat in eggs, lemon juice, and vanilla.
• Spread cream cheese mixture over baked crust.
• Stir together cranberry sauce and cornstarch in a small bowl; spoon carefully over cream cheese layer.
• Sprinkle with reserved crumbs.
• Bake 40 minutes or until set.
• Cool in pan on a wire rack.
• Cover and chill at least 3 hours.
• Cut into bars.
• Makes 36.
• To store cover and store bars in refrigerator for up to 3 days or freeze up to 3 months.

CRANBERRY OATMEAL CHEESECAKE BARS

Steps:

• 1. Preheat the oven to 350 degrees F.
• 2. In a large bowl, break up the cookie dough.
• 3. Add two packages of the softened cream cheese to the cookie dough.
• 4. Stir in the oats and brown sugar until crumbly.
• 5. In an ungreased, 13x9-inch pan, press the dough mixture evenly to form the crust. Note: At this point, you may have enough dough left over to fill another pan, although you may not have enough to fill another 13x9 pan; use accordingly in a different-sized pan.
• 6. Bake the dough for 15-25 minutes or until a light golden brown (how long you bake the dough will depend on how hot your oven is). Watch the dough carefully so it doesn't get too brown. DO NOT bake this dough until completely cooked.
• 7. When the dough is lightly brown, remove it from the oven and let it cool a bit.
• 8. Meanwhile, in the bowl of your stand mixer, beat the remaining package of cream cheese with the flour, granulated sugar and eggs on medium speed until smooth.
• 9. On the cooled, partially baked crust, spread the cream cheese mixture over the crust. Note: Save a little bit to mix with the cranberry sauce.
• 10. Stir the little bit of cream cheese mixture with the whole cranberry sauce, breaking it up completely.
• 11. Spoon the cranberry sauce over the cream cheese on top of the crust.
• 12. Return the crust to the oven.
• 13. Bake 23-28 minutes longer or until the edges are browned and the filling is set.
• 14. Remove the crust from the oven and allow to cool completely on a wire rack (approximately 90 minutes).
• 15. Cut into bars and store the remaining cookie-bars, covered, in the refrigerator.