These Oatmeal Cheesecake Cranberry Bars have an oatmeal crust and a cheesecake and cranberry filling. They are the perfect holiday bar.
For any of you who have had children, you know the last few weeks are such a waiting game. A very frustrating waiting game if you are overly eager for your little one to arrive. I officially have 1 week until my due date, but I really thought this little one was coming several times last week. Which makes it even more frustrating when they don’t come!! I had a week’s worth of posts written up on my blog, I had prepared to take it easy all week – no cooking dinner, nothing on the schedule… and then nothing. So here I am, just still playing the waiting game.
In the meantime, I guess I’ll just keep myself busy in the kitchen! Cranberry is one of those things that I see used all over during Thanksgiving and Christmas, but I say – why can’t it be used year round? Especially if you have a can or two of cranberry sauce floating around in your cabinet. This is the perfect way to use it up. I absolutely loved these. The crust is super buttery, followed by a decadent cheesecake layer and just the perfect amount of cranberry. I’m pretty sure you could substitute in another fruit compote – or maybe even fresh fruit – if you aren’t in the mood for cranberry. But I thought they were the perfect bar cookie!!
- 2 cups all-purpose flour
- 1¼ cups rolled oats
- ¾ cup packed brown sugar
- 1 cup butter
- 12 ounces cream cheese, softened
- ½ cup sugar
- 2 eggs
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
- 1 16-ounce can whole cranberry sauce
- 2 teaspoons cornstarch
- Preheat the oven to 350F. Grease a 13×9 inch baking dish; set aside.
- In a large bowl, combine the flour, oats and brown sugar. Cut in the butter using a pastry cutter until the mixture resembles coarse crumbs. Set aside 1½ cups of the mixture. Press the remaining mixture into the bottom of the prepared baking dish. Bake in the preheated oven for 15 minutes.
- Meanwhile, combine the cream cheese and sugar in a medium bowl and beat until light and fluffy. Beat in the eggs, lemon juice and vanilla. Spread the cheesecake mixture over the baked crust.
- In a small bowl, combine the cranberry sauce and the cornstarch. Carefully spoon over the cheesecake mixture. Sprinkle the reserved crumb mixture over the top.
- Bake for 40 minutes, or until set. Refrigerate for 3 hours or until completely cooled and firm. Cut into bars.
- Store in the refrigerator.