Ingredients

The following ingredients have 18 Servings
  • 2 cups all-purpose flour
  • 1 1/4 cups rolled oats
  • 3/4 cup packed brown sugar
  • 1 cup butter
  • 12 ounces cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla
  • 1 16-ounce can whole cranberry sauce
  • 2 teaspoons cornstarch

Instruction

  • Preheat the oven to 350F. Grease a 13×9 inch baking dish; set aside.
  • In a large bowl, combine the flour, oats and brown sugar. Cut in the butter using a pastry cutter until the mixture resembles coarse crumbs. Set aside 1 1/2 cups of the mixture. Press the remaining mixture into the bottom of the prepared baking dish. Bake in the preheated oven for 15 minutes.
  • Meanwhile, combine the cream cheese and sugar in a medium bowl and beat until light and fluffy. Beat in the eggs, lemon juice and vanilla. Spread the cheesecake mixture over the baked crust.
  • In a small bowl, combine the cranberry sauce and the cornstarch. Carefully spoon over the cheesecake mixture. Sprinkle the reserved crumb mixture over the top.
  • Bake for 40 minutes, or until set. Refrigerate for 3 hours or until completely cooled and firm. Cut into bars.
  • Store in the refrigerator.