Cranberry sauce cheese bars
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Unbleached flour |
| 1½ | cup | Rolled oats |
| ¾ | teaspoon | Brown sugar -- packed |
| 1 | cup | Margarine -- softened |
| 1 | pack | Fat-free cream cheese -- (8 |
| Oz) softened | ||
| 1 | can | Sweetened condensed milk -- |
| (14 oz) | ||
| ¼ | cup | Lemon juice -- at room |
| Temperature | ||
| 1 | tablespoon | Brown sugar -- packed |
| 2 | tablespoons | Cornstarch |
| 1 | can | Whole berry cranberry sauce |
| (16 oz) | ||
Directions
CRUST
FILLING
TOPPING
Preheat oven at 350. Prepare a 9 x 13 pan with cooking spray and flour. In a mixing bowl, combine flour, oats, ¾ cup brown sugar, and margarine. Use a pastry blender to cut in margarine until mixture resembles coarse crumbs. Reserving 1½ cups of the crumb mixture, press remaining firmly on bottom of prepared pan. Bake 15 minutes.
Cool 10 minutes before topping with cheese mixture. In another mixing bowl, combine cream cheese, condensed milk and lemon juice.
Pour over baked crust. In a smaller mixing bowl, combine 1 tablespoon brown sugar, cornstarch, and cranberry sauce. Pour over cheesecake base. Top with reserved crumb mixture. Bake 40 minutes or until golden brown.
Recipe By : Anita A. Matejka