Cranberry Cheesecake Bars

These Cranberry Cheesecake Bars are made with canned whole berry cranberry sauce.  Great for a quick snack as well as for dessert.

And by the way, I was told you can cook just about anything with a crock pot-- even cheesecakes.  I haven't tried it yet, but check these crock pot dessert recipes.

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Cranberry Cheesecake Bars The INGREDIENTS: 2 cups unsifted flour 1-1/2 cups instant rolled oats 3/4 cup plus 1 tablespoon firmly packed brown sugar (divided use) 1 cup butter, softened (2 sticks) 8 ounces cream cheese (1 large block) 1 can sweetened condensed milk 1/4 cup fresh lemon juice 1 can whole berry cranberry sauce 2 tablespoon cornstarch

Directions

Preheat oven to 350° degrees F.  Line a 9 x 13-inch baking pan with non-stick foil.  Combine flour, rolled oats, 3/4 cup brown sugar, and butter, mixing until crumbly.  Remove 1-1/2 cups of mixture and set aside for later use.  Press remaining mixture into bottom of the prepared baking pan.  A little oil on your fingers helps to keep the crust from sticking to your fingers.  Bake until lightly browned, about 15 minutes.

In a medium bowl, beat cream cheese until smooth.  Add sweetened condensed milk and lemon juice, whipping until completely combined.  Pour evenly over warm bottom layer crust.  Scoop whole berry cranberry sauce into a bowl, stirring gently with a fork to break up the jelly.  Add 1 tablespoon brown sugar and cornstarch.  Mix until combined.  Drop cranberry mixture by spoonsful over the cream cheese layer.  Sprinkle top with reserved crumb mixture.

Bake 45 minutes, until top is golden brown.  Cool completely before cutting. Serve your Baileys and White Chocolate Cheesecake.

Yield: about 36 bars, depending on how you cut them.

To help your cheesecake come out just right, check out these cheesecake baking tips.