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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Maria says
These bars look so good, and what a great way to use cranberry sauce! They sound so delicious!
Trish - Mom On Timeout says
Thank you so much Maria!
Darlene Wright says
I use chicken broth in carton. The recipe is a chicken spaghetti casserole. I mix chicken broth and cream of mushroom soup. Next you pour it over your broken spaghetti noodles , I also mix in onions, red bell peppers and celery. Sprinkle cheese over top and bake. Yum.
CharityS says
Tip: I always use Eco-friendly products to prepare and serve my food, and the containers are great for storing leftovers.
Mary Tingblad says
Entertaining tip with little waste: Always make way more than you need. You can package up extra meals to send home with guests and also have lunches/dinners ready to go for yourself and your family.
Nadia says
My smart tip is to store loaves of bread in your fridge. They last so much longer and it keeps you from throwing them away because they don’t get moldy! And they taste just as good as they did when you bought them.
Christina Haase says
When I make pumpkin pies, I always seem to have a little of the filling left. Instead of throwing it out, I have some small baking dishes that I simply spray with cooking spray and fill. If you have a guest who is not fond of crust, you can simply give them an indiidual serving. Nothing is wasted!
Becca Hill says
I don’t use the cartons because we don’t have many here. I don’t buy these things in cans either. I make my own pumpkin purĆ©e from pumpkins I get for super cheap after Halloween and then I freeze it or can it. I’ve also made my own chicken stock. Very little waste and I know exactly what went in my foods.
Beth Gallagher says
I use chicken broth (Pacific, of course) to make a sort of cheesy chicken fricasee. MMmmmmmm….. Also a great appetizer for entertaining is steamed asparagus spears with wasabi mayonnaise dipping sauce! Yum. Delicious with no waste, and not even any leftovers! š Thanks so much for the chance to win, and for the good looking recipe too! Have a wonderful Thanksgiving!
Stephanie Henson says
I use hollowed out fruit, vegetables and beads to put Dips and spreads in. It uses them up and looks good!
lori theisen says
I use the Pumpkin Puree to make a Pumpkin Fluff Dip
Ingredients
16 ozs pumpkin puree
8 ozs cream cheese, softened
1 cup brown sugar
14 ozs sweetened condensed milk
1 tsp vanilla ? Tasty tip
1 tsp cinnamon ? Tasty tip
1 tsp nutmeg
Heather says
I make fresh vegetable soup using broth and vegetables from the garden!
Heather says
Love chicken and veggie broth for soups or cooking rice, etc. The reclosable tetras make it so easy to use what you need and keep on hand in the fridge.
Kim Turner says
I love using carton chicken or beef stock. They are resealable so what I don’t use I can put in the fridge and it won’t go waist. I use it for cooking rice to give it extra flavor instead of water as well as for stuffing,gravy’s. And a great thing I do with left over pie dough is I roll it out and sprinkle cinnamon/sugar or I’ll spread some jam on it. Cut it into strips and roll them up and bake them. Awesome little mini snacks.
Vicki says
I use the reusable grocery bags. Some stores give you credit for bringing your own bags too.
fahey says
Being an Aussie married to a Yank š our Thanksgiving table holds a pumpkin cheesecake instead of the traditional, pumpkin pie. Organic pumpkin puree, smooth white baked cheesecake, marbled together are irresistible atop a gingernut snap biscuit base. YUM!