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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Julie says
I use chicken broth in carton in my stuffing
Gina says
Love their products- just picked up a bunch of the chicken stock yesterday for crock pot meals & gravy.
Trish - Mom On Timeout says
Sounds delicious – can I come over?? Thanks Gina!
Wild Orchid says
I love to make chicken noodle soup with the chicken broth straight from the carton!
Thanks for the chance to win!
wildorchid985 at gmail dot com
Lou says
I do a mega salad with canned chickpeas, canned corn, and canned black olives, along with tomatoes, red pepper, sweet onion, etc.
Meryl says
Soup with canned low sodium chicken broth, canned navy beans, canned whole tomatoes. and frozen, thawed spinach with sauteed garlic and onion.
Brenda A. says
I love using the broth that comes in cartons. I can save the rest or freeze it when it won’t be used soon.
Jennifer Z says
I use the carton buttermilk to make waffles. It’s actually Alton Brown’s recipe. Very simple:
2 cups flour
1 t baking powder
1/2 t baking soda
pinch salt
3 tablespoons sugar
3 eggs, beaten
4T butter, melted
2 c buttermilk.
Trish - Mom On Timeout says
Oooh that sounds great Jennifer!
Adrienne Yancey says
I love having carton smart pumpkin on hand for pumpkin pancakes, overnight oats, and smoothies!
Amalia J says
One of my favorite meals here lately is what my husb. made yesterday: quinoa cooked with Pacific veg. broth and leftover rotisserie chicken & fresh vegetables– delicious soup! (btw, we also are using Pacific almond milk right now & that will go into the kidlets’ oatmeal in the a.m.) I would love to use Pacific 6cran. sauce & pumpkin from cartons!
Gloria Guajardo says
If we have friends over for a barbecue and we have some leftovers I use those yo prepare lunch for the next Day!
DEBIJOT says
I use carton chicken broth for my dressing – crumbled corn bread, chopped onions, chopped celery, 2 raw eggs, salt, pepper and sage.
Amanda S. says
I use chicken stock from a carton, cream, canned tomatoes, linked sausage, cheese, veggies & pasta to make delicious 1 pot dinner! Why throw out that empty Carton when you can clean it, wrap in paper, and let your toddler decorate it, then use as a marker/Crayon/scissor holder!
Jenn@eatcakefordinner says
Your bars look amazing! I love to use cartoned almond milk to make smoothies along with some frozen fruit.
Trish - Mom On Timeout says
Thank you Jen! Love almond milk in smoothies!
Nici says
Wowzers! Trish, these bars sound absolutely divine! Thanks for sharing with us!
Blessings,
Nici
Trish - Mom On Timeout says
Thank you Nici!
Diane @ Vintage Zest says
I use all of my vegetable scraps and peels for composting!