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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Lauren says
Buying items such as dried beans and grains in bulk allows you to save waste on aluminum cans and boxes. You can buy a large amount and place in reusable containers when you get home, plus the dried items stay good for ages!
Sandie Gilmer says
I always use cartooned chicken broth in place of water with rice. It’s delish! Sandie.renwick@gmail.com
Christy Spurlock says
I use chicken broth in a carton instead of water when making my rice. Added flavor.
Amy S says
I would make a pumpkin cheesecake!
Debbie M. says
My “smart” tip is to make sure you have plenty of dish towels on hand in the kitchen while preparing your meal so you aren’t tempted to grab a paper towel to clean up a spill or dry off a dish.
Ashley H says
I use beef broth from a carton to make my pot roast.
Jen Naus says
This looks so yummy! I use cartons of chicken and beef broth also. I’ve never seen pumpkin, cranberry or anything else in cartons. I will be on the look out from now on. Thanks for the tip!
Libby D says
I use carton of broth (chicken or beef) when I’m cooking soups. I love that if I don’t use the entire carton, I can put it in the fridge for next time and not have to worry about the can tipping over, etc.
Neiddy says
I would make a delicious and easy breakfast for my family using the pumpkin puree carton.
Pumpkin Chocolate Chips pancakes:
2 cups baking mix,2 large eggs,1-1/4 cups milk,1/2 cup pumpkin puree, 1/3 cup mini-chocolate chips, 2 tbsp. sugar, 1/2 tsp. cinnamon.
Whisk all the ingredients together and cook until the pancakes are golden brown
cynthia G says
I would make E’Touffee using Chicken Broth from a carton as my base for my sauce š
email: cindygaarder at gmail dot com
Jennifer Reed says
My smart entertaining tip to produce less waste is to use aluminum canned drinks instead of plastic bottles. Aluminum is a much easier recyclable material than plastic.
Sonja says
Now that’s a nummy looking recipe that I will be trying for the holidays. I love that you are an organic person, as am I. I can’t imagine feeding my family all those lovely pesticides…so therefore, I bought a Cuisineart ice cream maker and make my own ice cream with all organic ingredients. My grandkids now come over every Sunday afternoon because they know grandma is making dessert! The recipes this comes with are simple, easy and the kids say they have never tasted better ice cream.
Kelsey m says
When there is extra pie crust, sprinkle it with cinnamon and sugar for a little pre-dinner snack:)
Nikki says
I make simple chicken and dumplings with half a carton of chicken broth, water, and a canon chicken. Then I mix bisquick with milk and drop in dumplings. So quick and yummy!!
Trish - Mom On Timeout says
Sounds delicious Nikki – good luck!
Brooke Meyer says
I always use egg whites in a carton. It’s less waste (both in egg shells and in egg yolks because I’d throw them away otherwise). It also is a big waste saver when it comes to making angel food cake from scratch. 10-12 eggs with the shell & yolks thrown away is a waste!