Cranberry Cheesecake Bars |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 36 |
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I came across this recipe several years ago, and it's become a family favorite, shares Rhonda Lund of Laramie, Wyoming. A crumbly oat topping and crust sandwich the smooth cream cheese and sweet-tart cranberry fillings. Ingredients:
2 cups plus 2 tablespoons king arthur unbleached all-purpose flour, divided |
1 cup quick-cooking oats |
3/4 cup packed brown sugar |
1/2 cup butter, melted |
1 package (8 ounces) reduced-fat cream cheese |
1 can (14 ounces) fat-free sweetened condensed milk |
4 egg whites |
1 teaspoon vanilla extract |
1 can (14 ounces) whole-berry cranberry sauce |
2 tablespoons cornstarch |
Directions:
1. 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.
2. 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.
3. 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. Yield: 3 dozen.
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