Friday, November 27, 2009

Premier Cheesecake Cranberry Bars

Adapted from:

This are the best bars (and while we're at it, dessert) I've ever made. I credit these bars to getting me into baking a few years ago. That says a lot being that I'm a chocoholic. They're a staple around the holidays. I will have to say that they are a bit messy and fall apart easily but the best way to avoid that is lining the pan with foil. Before cutting, place them in the fridge for at least a few hours. Then you can take the whole dessert out with the foil and cut them into bars. Otherwise, it can be a crumbly mess and you will end up eating half of them before you even get to serve them! Trust me!

2 cups all-purpose flour
1 1/2 cups quick or old-fashioned oats
1/4 cup packed light brown sugar
1 cup (2 sticks) butter or margarine, softened
2 cups (12-oz. pkg.) White chips
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) Sweetened Condensed Milk
1/4 cup lemon juice
1 teaspoon vanilla extract
1 can (16 oz.) OCEAN SPRAY® Whole-Berry Cranberry Sauce
2 tablespoons cornstarch


Preheat oven to 350° F. Grease 13 x 9-inch baking pan. I find the way for these to be as neat as possible is to line the pan with foil and grease the foil. This way you can take the entire thing out of the pan and cut into bars when you're finished. Combine flour, oats and brown sugar in large bowl. Add butter; mix until crumbly. Stir in morsels. Reserve 2 1/2 cups morsel mixture for topping. With floured fingers, press remaining mixture into prepared pan. Beat cream cheese in large mixer bowl until creamy. Add sweetened condensed milk, lemon juice and vanilla extract; mix until smooth. Pour over crust. Combine cranberry sauce and cornstarch in medium bowl. Spoon over cream cheese mixture. Sprinkle reserved morsel mixture over cranberry mixture. Bake for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Cover; refrigerate until serving time (up to 1 day). Cut into bars.

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