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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Amanda Sakovitz says
My recipe is chicken noodle soup with pepperoni and I use cartons of chicken stock.
Bert says
Use pumpkin puree cartons to make this recipe:
Pumpkin pie croissants
All you need is croissant rolls, pumpkin puree, sugar and cinnamon.
Spread the pumpkin puree over each croissant, roll them up, sprinkle them with sugar and cinnamon and bake as directed
Jennai says
Here is my recipe using cartons
Strawberry Coconut Water Smoothie:
2 Cups frozen strawberries (1) 11.1 oz. carton Cocozia coconut water, 1 Tablespoon ground flax seed, 1-2 Teaspoons honey
Joyce Ray says
I use boxed broth for making soup, gravy, or sauces. I make a couple of broth ice cubes from each carton, using my silicon mini cupcake “papers” for when the soup is too hot for the grandkids. They don’t water down the soup.
And I have a plastic bowl that I keep in the freezer for most veggie peels when I make my own broth. We don’t compost, no garden, yet. When I have to use only 1/2 of a can tomato paste or anything, I freeze the rest by tablespoon dollops on silicone baking sheets, then when frozen, store in reusable bags or bowls.
Carolsue says
I make After-Thanksgiving Turkey Tortilla Soup:
3 cans of Rotel, 2 cans Mexicorn, 2 can black beans drained, 1/2 pkg taco seasoning, 2 cups leftover shredded turkey & a carton of chicken broth
This uses cartons AND leftover holiday turkey to save waste!
DESIREE H says
I use Pacific Simply Stock Chicken in my soup recipe in the crock pot. I use two cartons of the stock, 3 cans cream of chicken soup, half a jar of Franks Red Hot, two tbsp of sour cream, shredded cheese and serve with cilantro on top! Its awesome! Especially if you like spicy!!
kristi@ishouldbemoppingthefloor says
These sound fabulous! One smart entertaining tip I have is to have all finger food at parties…no plastic silverware to waste or real silverware to wash!
And since there’s oatmeal in these, they can totally pass for breakfast, right?!? š
Fingers crossed that I win!! š
Terry says
I use carton chicken broth (1 carton) for my chicken and rice recipe! I do the rice (according to the directions on the back), cook the chicken (2 boneless skinless breasts) in the broth for 20 mins. Save a little bit of the broth and pour it in with the rice. Shred the chicken, add it to the rice. Then add diced jalapenos. It is awesome!
Thanks for the giveaway-
Anna E. says
When making cakes, I like to use a refillable oil mister rather than an aerosol can of spray. Cool cloth napkins are also my favorite decorations on the table.
Lyuba@willcookforsmiles says
Oh my…this looks absolutely delicious!!
Trish - Mom On Timeout says
Thank you Lyuba!
Tonia says
Sounds delicious, Trish! I’ll bet the combination of cranberry and cheesecake is amazing.
Trish - Mom On Timeout says
It really is Tonia! Thank you!
Leslie says
When I run low on treats for my dog I grab a banana from the freezer and slice it up! He loves it and I don’t have to run to the store to get another box if treats!
Arlene Jones says
I use cartons of chicken broth for soups. Our teen group at church does a game night around Christmas each year. They go to 5-6 different homes and play a game at each and have different foods at each place. For something easy for a group of 15-20 with little wasted, we do rotel dip in the crockpot and little smokies with a special homemade bbq sauce recipe a sweet little lady from my church back in Kentucky gave me.
Charlene says
I have a carton of tomato sauce just waiting for me to turn it into baked bean. No recipe, just going to wing it. <3
latoya says
When you invite people over for dinner, have to-go containers ready. At the end of the dinner, serve out the leftovers and give them to the guests in the to-go containers. Its a great way to keep the extra food from going to waste.