Cranberries make such a lovely addition to any dessert. They are sweet, yet tart and tend to pop in your mouth at just the right moment. I love how they jazz up these cream cheese bars. Super yummy!
I am definitely making these cranberry cheesecake bars for my next Thanksgiving feast. Thy can sit right next to the cranberry sauce. Do you think these bars would pass as a fruit?
Ingredients
2 cups all-purpose Gold Medal flour
1+1/2 cups Quaker quick or old fashioned oats
¼ cup packed Domino light brown sugar
1 cup (2 sticks) Land O Lakes butter or Imperial margarine, at room temp
2 cups Hershey white morsels
8 ounces Philadelphia cream cheese, at room temp
14-ounce Eagle Brand sweetened condensed milk
¼ cup ReaLemon lemon juice
1 teaspoon McCormick vanilla
14 ounces Ocean Spray Whole Berry Cranberry Sauce
2 tablespoons Argo cornstarch
Instructions
In large bowl, combine flour, oats, and brown sugar. Cut in butter until crumbly and then stir in white chips. Set aside two and ½ cups of this mixture to use for the topping later. Press the rest into the bottom of a greased 9×13 pan to form a crust.
In a separate bowl, beat cream cheese until fluffy. Add in sweetened condensed milk, lemon juice, and vanilla and beat again until smooth and creamy. Pour over crust.
Stir together cranberry sauce and corn starch with a fork. I know it seems like it won’t stir together before you get started but it is really very easy. Spread this over the top of the cream cheese mixture and then sprinkle the reserved crumbs over the top of that.
Bake at 350 for 35-40 minutes or until center is set. Cool completely (but they are delicious warm! Don’t ask me how I know this…). Cover and refrigerate until ready to serve. Cut into bars and enjoy!
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Quick Tip: If cranberries aren’t your thing, feel free to replace them with cherries, strawberries, blueberries or any other kind of fruit that you enjoy.
