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Cranberry-Oatmeal Cheesecake Bars

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Cranberry-Oatmeal Cheesecake Bars
  • Prep 20 min
  • Total 43 min
  • Servings 36
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Tart and tangy cranberry sauce adds flavour to these quick-and-easy cheesecake bars.
Aug 26, 2009

Ingredients

  • 1 pkg (510 g) Pillsbury* Refrigerated Sugar Cookies
  • 1 cup (250 mL) large flake oats
  • 1/4 cup (50 mL) packed brown sugar
  • 1 pkg (250 g) cream cheese, softened
  • 1/4 cup (50 mL) flour
  • 1/4 cup (50 mL) granulated sugar
  • 2 eggs
  • 1 can (398 mL) whole berry cranberry sauce

Steps

  • 1
    Heat oven to 350°F (180°C). In large bowl, break up cookie dough. Stir in oats and brown sugar until crumbly (if necessary, knead with hands); reserve 1/2 cup (125mL) mixture for topping. In ungreased 9x13-inch (23x33 cm) rectangular baking pan, press remaining mixture evenly to form crust. Bake 10 to 15 minutes or until light golden brown.
  • 2
    Meanwhile, in medium bowl with electric mixer, beat cream cheese, flour, granulated sugar and eggs on medium speed until smooth.
  • 3
    Remove partially baked crust from oven. Spread cream cheese mixture evenly over crust. Drop cranberry sauce by small spoonfuls over cream cheese mixture. Crumble and sprinkle reserved cookie dough mixture over top.
  • 4
    Return to oven; bake 23 to 28 minutes longer or until edges are golden brown and filling is set. Cool completely on cooling rack, about 1 1/2 hours. Cut into bars. Store in refrigerator.

Expert Tips

  • Tip 1
    Kitchen Tip: Tip: Because of the cream cheese, these bars need to be stored in the refrigerator. For the best flavour, let them stand at room temperature for just a few minutes before serving.

Nutrition Information

135 Calories, 5g Total Fat, 2g Protein, 20g Total Carbs, 14g Sugars

Nutrition Facts

Serving Size: 36 bars
Calories
135
Total Fat
5g
Saturated Fat
2g
Cholesterol
20mg
Sodium
75mg
3%
Total Carbs
20g
Dietary Fiber
0g
Sugars
14g
Protein
2g
% Daily Value*:
Vitamin A
2
2%
Calcium
2
2%
Iron
4
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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