Cranberry Oatmeal Cheesecake Bars Recipes

Steps:

• In a large bowl, combine 2 cups flour, oats, brown sugar and butter; mix until crumbly. Press 2-1/2 cups of the crumb mixture into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes., In a large bowl, beat cream cheese until smooth. Beat in the milk, egg whites, vanilla and remaining flour. Spoon over prepared crust. In a small bowl, combine the cranberry sauce and cornstarch. Spoon over cream cheese mixture. , Sprinkle with the remaining crumb mixture. Bake at 350° for 30-35 minutes or until the center is almost set. Cool on a wire rack before cutting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking pan.
• Pour melted butter into a mixing bowl, and beat in the egg, brown sugar, and vanilla extract. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice together in a separate mixing bowl. Stir the flour mixture into the butter mixture until thoroughly blended. Mix in the cranberries, pecans, and oats until evenly blended. Press mixture into prepared baking dish.
• Bake in preheated oven until top is dry and edges slightly pull away from the sides of the pan, 13 to 15 minutes. Cool before cutting into squares.

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl stir together flour, rolled oats, and brown sugar.
• Cut in butter with pastry blender until mixture resembles coarse crumbs.
• Reserve 1 1/2 cups of the crumbs.
• Press remaining crumbs into the bottom of a greased 13x9-inch pan.
• Bake in the preheated oven for 15 minutes.
• Meanwhile, in a medium mixing bowl beat cream cheese and granulated sugar with an electric mixer on medium speed until light and fluffy.
• Beat in eggs, lemon juice, and vanilla.
• Spread cream cheese mixture over baked crust.
• Stir together cranberry sauce and cornstarch in a small bowl; spoon carefully over cream cheese layer.
• Sprinkle with reserved crumbs.
• Bake 40 minutes or until set.
• Cool in pan on a wire rack.
• Cover and chill at least 3 hours.
• Cut into bars.
• Makes 36.
• To store cover and store bars in refrigerator for up to 3 days or freeze up to 3 months.

Steps:

• In a large bowl, combine the flour, oats and brown sugar. Cut in butter until crumbly. Reserve 1 cup for the topping. Stir in chips to the remaining mixture. With floured fingers, press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15-18 minutes or until golden brown., In a large bowl, beat cream cheese until light. Add the milk, lemon juice and vanilla; beat until smooth. Pour over the crust. Combine the cornstarch and cranberry sauce until blended. Spoon over the cream cheese mixture. Sprinkle with the reserved crust mixture., Bake at 350° for 30 minutes or until center is set. Cool for 1 hour on a wire rack. Cover and refrigerate.

Steps:

• 1. Preheat the oven to 350 degrees F.
• 2. In a large bowl, break up the cookie dough.
• 3. Add two packages of the softened cream cheese to the cookie dough.
• 4. Stir in the oats and brown sugar until crumbly.
• 5. In an ungreased, 13x9-inch pan, press the dough mixture evenly to form the crust. Note: At this point, you may have enough dough left over to fill another pan, although you may not have enough to fill another 13x9 pan; use accordingly in a different-sized pan.
• 6. Bake the dough for 15-25 minutes or until a light golden brown (how long you bake the dough will depend on how hot your oven is). Watch the dough carefully so it doesn't get too brown. DO NOT bake this dough until completely cooked.
• 7. When the dough is lightly brown, remove it from the oven and let it cool a bit.
• 8. Meanwhile, in the bowl of your stand mixer, beat the remaining package of cream cheese with the flour, granulated sugar and eggs on medium speed until smooth.
• 9. On the cooled, partially baked crust, spread the cream cheese mixture over the crust. Note: Save a little bit to mix with the cranberry sauce.
• 10. Stir the little bit of cream cheese mixture with the whole cranberry sauce, breaking it up completely.
• 11. Spoon the cranberry sauce over the cream cheese on top of the crust.
• 12. Return the crust to the oven.
• 13. Bake 23-28 minutes longer or until the edges are browned and the filling is set.
• 14. Remove the crust from the oven and allow to cool completely on a wire rack (approximately 90 minutes).
• 15. Cut into bars and store the remaining cookie-bars, covered, in the refrigerator.

Steps:

• Heat oven to 375°F. Grease 13x9-inch pan with butter or cooking spray.
• In large bowl, mix flour, 1 cup sugar, the almonds, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in egg. Press 2 1/2 cups of crumb mixture in bottom of pan. Stir cinnamon into remaining crumb mixture; set aside.
• In medium bowl, stir all filling ingredients. Spoon evenly over crust. Spoon reserved crumb mixture evenly over filling.
• Bake 45 to 55 minutes or until top is light golden brown. Cool completely. Refrigerate until chilled. Cut into 6 rows by 4 rows. Store tightly covered in refrigerator.