Egg-free cranberry-cheesecake bars
Submitted by Debra on Thursday, 29 January 2009
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The time might seem to have passed for cranberry bars, but that particular season never ends in this house. At least not for me.
I chug the juice by the gallon and start hording fresh berries in November so I don't run out before next Thanksgiving. Homemade sauce made with back-yard oranges also doubles as a great cake filling. My favorite breakfast aside from cranberry bread is Cheerios and -- you got it -- dried cranberries.
While this recipe relies on the more-pedestrian canned cranberry sauce, don't let the snob factor stop you like it almost did me. This one's a keeper.
Cranberry-cheesecake bars
- 2 c. flour
- 1 1/2 c. oats
- 3/4 c. brown sugar
- 1 c. butter or margarine, softened
- 8 ounces cream cheese, softened
- 14 ounce can sweetened condensed milk
- 1/4 c. lemon juice
- 16 ounce can whole berry cranberry sauce
- 2 tbl. cornstarch
Beat flour, oats, sugar and butter until crumbly. Set aside 2 cups of the mixture and press the remainder into a greased 13x9 pan. Bake 15 minutes at 350 degrees.
Beat cream cheese until fluffy. Gradually beat in condensed milk until smooth, then stir in lemon juice. Spread over baked crust. Combine cranberry sauce and corn starch and spoon over cheese layer. Top with reserved crumb mixture. Bake 45 minutes or until golden. Cool and cut into bars.
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Copyright 2009 Debra Legg. All rights reserved.
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