Oatmeal Cheesecake Cranberry 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:

• In a small saucepan over medium high heat, combine the cranberries, white sugar and orange zest. Bring to a boil, then reduce heat and cook until the mixture has reduced to about 1 cup.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan, line with foil, then grease the foil.
• In a medium bowl, stir together the flour, oats, brown sugar, baking powder and salt. Cut in the butter using your hands or a pastry blender until the mixture resembles coarse crumbs. Press half of this mixture firmly into the prepared pan. Spread the cranberry sauce evenly over the base, then crumble the remaining oat mixture over the top.
• Bake for 10 to 15 minutes in the preheated oven, until the top is golden brown. Cool completely before cutting into bars.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine butter and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Stir in flour and walnuts until crumbly. Press mixture into the bottom of a 9-inch square baking dish.
• Bake in the preheated oven until lightly browned, about 15 minutes. Remove and allow to cool.
• Meanwhile, combine cream cheese and white sugar in a large bowl; beat with an electric mixer until smooth. Add cranberries, orange juice, eggs, orange zest, and vanilla extract, mix until well combined. Spread cream cheese filling onto cooled crust.
• Bake until surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, 25 to 30 minutes. Let cool on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
• Cut into 12 bars and serve.

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:

• 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.