These Oatmeal Cranberry Cheesecake Bars are so incredibly delicious and can be made ahead of time to help with your busy holiday schedule!
The holiday baking season is here! I am so excited for Thanksgiving and Christmas this year. We are hosting Thanksgiving (after several years off) and I am happily preparing our menu for the big day. I LOVE having my family over and making them something special. Too often the food I make for my blog is sent to Chris’s work the very next day and no one in my family really gets a chance to enjoy it.
I went with these Oatmeal Cranberry Cheesecake Bars because I LOVE bars and I happen to know that cranberries and cheesecake go very well together š Ā I used the base from my Blackberry Crumble Bars and followed it with a smooth cheesecake layer. I topped the cheesecake with jellied cranberry sauce and then sprinkled on the remaining crumb mixture. Totally. Divine.
Oatmeal Cranberry Cheesecake Bars
Ingredients
- 15.25 oz yellow cake mix 1 box
- 2 1/2 cups quick cooking oats
- 3/4 cup butter melted
- 8 oz cream cheese room temperature
- 14 oz can sweetened condensed milk 1 can
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 cup white chocolate chips
- 16 oz jellied cranberry sauce
- 2 tbsp cornstarch
Instructions
- Preheat oven to 350 degrees.
- Line 9x13 baking dish with parchment paper or grease with cooking spray.
- Mix cake mix and oats in a large bowl.
- Add melted butter and stir until crumbly.
- Press two-thirds of the mixture onto the bottom of the dish.
- Beat cream cheese in a mixer bowl until light and creamy.
- Add sweetened condensed milk, lemon juice and vanilla and continue mixing until smooth.
- Pour over crust.
- Combine cranberry sauce and cornstarch in a small bowl.
- Spoon over cream cheese mixture and gently spread out.
- Sprinkle white chocolate chips over tops of cranberry sauce.
- Sprinkle remaining crumb mixture over the top and press down gently.
- Bake for 35-40 minutes or until center iss set.
- Cool on a wire rack.
- Refrigerate and cut into bars before serving.
Nutrition
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Kari Applegate says
I use cartoned chicken broth to cook rice instead of water, gives it better flavor!
JEFF TAYLOR says
I would make chicken vegetable soup! The chicken stock is in a carton. Then just add canned (or prepared) chircken , noodles, and canned veggies. There is no waste because it makes a great to-go lunch and is easy to reheat!
Kari Applegate says
I use cartoned chicken broth to cook my rice instead of water. Gives it flavor!
Corinne Downey says
I just made corned beef and cabbage soup! After boiling the corned beef for 2 hours, I strained the broth, added onion, carrots, cabbage, potatoes and a 28 oz carton of chicken stock. Delicious!!!
Alicia K says
a smart tip on producing less waste is to buy things in bulk. bulk items usually use less packaging
pixystik4u at gmail dot com
ELIZA ELLIOT says
Oooh, this looks so yummy – I am going to have to try it! My smart tip to reduce waste is to use veggies as bowls for dips and other snacks. We also use real plates to lesson the waste of paper products and cloth napkins add a special touch as well. truckredford(at)Gmail(dot)com
Jess says
I would use some of that chicken stock with some leftover chicken, veggies, and homemade egg noodles for some chicken noodle soup!
Jeanette says
Love anything easy to prepare in advance so you can more time with your company
ToriGrace says
When putting watermelon in a fruit salad, a cute and useful tip is to use the hollowed out half of the watermelon for a bowl. My mom always cut it to make it look like a basket when I was a kid. Its a creative way to make use of the WHOLE watermelon!
Dorothy @ Crazy for Crust says
I so love that you put a crumble on top! For my tip, I love to use extra pie crust to make cookies instead of throwing it away! š
Trish - Mom On Timeout says
Thanks Dorothy!
SalBug says
I like using veggies as appetizer containers – – seasoned creamed cheese in mini bell pepper halves, broiled half tomatoes filled with rice and cheese, tortilla chip ‘scoops’ filled with taco ingredients, etc.
D SCHMIDT says
I love to use the cartons of pumpkin in pancakes, waffles and cheesecakes! I use the cartons of broth in casserole recipes and to cook my vegetables (gives them a lovely flavor)
Nancy says
Another way to entertain with little waste is to purchase fruits and veggies at the farmer’s market. You can use fabric tote bags and have little to no packaging at all. Also use trimmings from your veggies to make veggie broth.
Mary-Clay @ Cooking with the King says
I always use cartoned chicken/veggie broth to make risotto!
Lisa Brown says
Carton pureed pumpkin is perfect to use in a pumpkin spiced smoothie, or to use in a pumpkin cheesecake.
jslbrown_03 at yahoo dot com