Fruity Cream Cheese Bars Recipes

Steps:

• 1. Heat oven to 350^. Spray a 13x9-inch baking pan with cooking spray. --- Combine flour, oats, 3/4 cup brown sugar and butter in a large bowl until mixture is coarse crumbs. Reserve 1 1/2 cups crumb mixture; press remainder firmly onto bottom of prepared pan. Bake 15 minutes.
• 2. Beat cream cheese until fluffy in a small bowl. Gradually beat in sweetened condensed milk until smooth; stir in lemon juice. Spread evenly over partially baked crust.
• 3. Combine remaining 1 Tablespoon brown sugar and cornstarch in a small bowl; stir in cranberry sauce. Spoon evenly over cream cheese layer. Top with reserved crumb mixture. Bake 40 minutes or until golden. Cool Chill. Cut into bars.

Steps:

• In a bowl, cream the butter and brown sugar. Combine the oats, flour, baking soda and salt; add to creamed mixture and mix well. Press three-fourths of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 11-13 minutes or until set and edges just begin to brown., Meanwhile, in a small bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Spread over crust. Drop preserves by spoonfuls over cream cheese mixture; carefully spread evenly. Combine almonds and remaining oat mixture; sprinkle over preserves., Bake for 25-30 minutes or until set and edges are golden brown. Cool before cutting. Store in the refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 15 x 10 inch sheet pan.
• Mix together cake mix, butter or margarine, and 1 egg. Press mixture into pan.
• In a small bowl, mix together cream cheese, 2 eggs, and confectioners' sugar. Pour mixture on top of cake mixture.
• Bake for 15 minutes. Reduce temperature to 300 degrees F (150 degrees C), and bake for 30 to 35 minutes. Cool, and cut into squares.

Steps:

• 1. Heat oven to 350. Set rack to middle of oven. Lightly spray a 9" x 13" baking pan w/ cooking spray, set aside. In a large bowl, w/ a good mixer, beat1 cup of the butter and 2 cups of the sugar until fluffy. Beat in 4 eggs and 1 tsp vanilla.
• 2. In food processor, measure out the flour and salt and put into processor bowl. Little by little, add the butter/sugar mix until combined, by pulsing in the processor. Spread 1/2 the batter in pan. In medium bowl, beat cream cheese, sugar, 1 tsp vanilla and 1 egg until creamy. Spread over batter in pan.
• 3. Spread the peaches over the cream cheese mix. Drop remaining batter, by the tablespoon, over cheese cake layer. I baked this for 45 mins but my daughter made it in her oven and it took only 30 , so bake until the top is light golden brown. If making the drizzle, in a small bowl, whisk together powdered sugar, milk and vanilla until combined. drizzle over cooled bars.

Steps:

• Preheat oven to 325 F.
• To prepare crust: In medium saucepan place 1/4 cup sugar and butter;heat until butter is melted, stirring occasionally.
• Stir in graham cracker crumbs;press mixture evenly over the bottom of a 13 x 9-in.
• baking pan.
• In a large bowl with an electric mixer beat cream cheese until smooth.
• Gradually beat in remaining 3/4 cup sugar.
• Beat in eggs, one at a time, and vanilla, until well blended.
• Spoon blueberry filling over crust. Carefully pour cream cheese mixture over blueberries.
• Bake just until set, 45 to 50 minutes.
• Cool.
• Chill until cold, about 2 hours or longer.
• Cut into 24 squares.
• Serve garnished with strawberry halves or mint leaves, if desired.

Steps:

• In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
• Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
• Spread or pipe frosting on cooled cake or cupcakes.