Bring these cheesecake cranberry bars to any get together and they will disappear in a flash! So good, guarantee these bars will be loved by kids and adults alike, absolutely sure of that! Easy to make, bake and freeze!
I wanted to make a cheesecake bar with my favorite holiday cranberries for some added tartness. The white chocolate chips adds a nice crunch in every bite. They turned out really good. You can make these bars one day ahead of time or freeze them until ready to serve. Cheesecake cranberry bars are festive enough for any holiday season. Try them!
Tip: We recommend when baking is done, allow to cool completely and refrigerate over night before cutting into bars. These bars are easier to cut after they have been chilled.
Cheesecake Cranberry Bars
- 2 cups all purpose flour
- 1+ 3/4 cup Quaker oats, uncooked
- 1/4 cup brown sugar, packed
- 3/4 cup butter, softened
- 2 cups white chocolate chips
- 8 ounce package cream cheese, softened
- 14 ounce can sweetened condensed milk
- 1/4 cup lemon juice
- 1 tsp. vanilla extract
- 14 ounce can whole-berry cranberry sauce
- 2 Tbsp. corn starch
In a large bowl, combine flour, brown sugar and oats.
Cut butter into pieces and mix into flour mixture until coarse crumbs form.
Stir in white chocolate chips and reserve 2 and 1/2 cups of crumb mixture for topping. Press remaining mixture into a greased 12″ x 9″ x 2+1/2″ baking dish. Set aside.
In a large bowl, beat cream cheese, condensed milk, lemon juice and vanilla extract. Beat until creamy. Pour cream cheese mixture over the crust. Spread evenly.
Combine cranberry sauce with corn starch, spoon over cream cheese mixture. The cranberry sauce will be a very thin layer, so spread it evenly, the best you can.
Sprinkle reserved crumb mixture over top.
Preheat oven at 350 degrees. Bake for 20- 25 minutes, or until golden. Allow to cool completely before cutting into bars. Refrigerate for 2 hours before serving, or over night. Best served chilled.
Yields: 2 dozen