Best Cranberry Cheesecake Bars Recipes

WHITE CHOCOLATE CRANBERRY CHEESECAKE COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat brown sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add 1 egg, 1 teaspoon vanilla extract, and almond extract; mix until combined. Stir flour and salt into creamed mixture until crust mixture is well combined; fold in white chocolate chips and dried cranberries. Press crust mixture into the prepared baking dish.
• Beat sweetened condensed milk and cream cheese together in a bowl using an electric mixer until well combined. Add 2 eggs, lemon zest, and 1 teaspoon vanilla extract; beat well. Spread cream cheese mixture over crust mixture.
• Whisk cherry preserves in a small bowl until runny. Drop spoonfuls of cherry preserves over cream cheese mixture layer. Lightly draw a knife through cream cheese mixture creating a swirling pattern.
• Bake in the preheated oven until cheesecake is lightly browned and crust pulls away from sides of dish, 35 to 40 minutes. Cool and refrigerate before serving, at least 1 hour.

CRANBERRY CHEESECAKE BARS

Steps:

• 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., 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. , 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.

CHEESECAKE CRANBERRY BARS

Steps:

• In a large bowl, combine the flour, oats and brown sugar. Cut in butter until crumbly. Reserve 1 cup for the topping. Stir in chips to the remaining mixture. With floured fingers, press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15-18 minutes or until golden brown., In a large bowl, beat cream cheese until light. Add the milk, lemon juice and vanilla; beat until smooth. Pour over the crust. Combine the cornstarch and cranberry sauce until blended. Spoon over the cream cheese mixture. Sprinkle with the reserved crust mixture., Bake at 350° for 30 minutes or until center is set. Cool for 1 hour on a wire rack. Cover and refrigerate.

CRANBERRY-ORANGE CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine butter and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Stir in flour and walnuts until crumbly. Press mixture into the bottom of a 9-inch square baking dish.
• Bake in the preheated oven until lightly browned, about 15 minutes. Remove and allow to cool.
• Meanwhile, combine cream cheese and white sugar in a large bowl; beat with an electric mixer until smooth. Add cranberries, orange juice, eggs, orange zest, and vanilla extract, mix until well combined. Spread cream cheese filling onto cooled crust.
• Bake until surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, 25 to 30 minutes. Let cool on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
• Cut into 12 bars and serve.

CRANBERRY EGGNOG CHEESECAKE BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper., In a large bowl, combine cake mix and oats; stir in melted butter. Reserve 1-1/3 cups crumb mixture for topping; press remaining mixture onto bottom of prepared pan., In a large bowl, beat cream cheese, sugar and nutmeg until smooth. Gradually beat in eggnog and flour. Add eggs; beat on low speed just until blended. Pour over crust., In a small bowl, mix cranberry sauce and cornstarch until blended; spoon over cheesecake layer. Sprinkle with reserved crumb mixture. Bake 50-55 minutes or until edges are brown and center is almost set., Cool 1 hour on a wire rack. Refrigerate at least 2 hours. Lifting with parchment, remove cheesecake from pan. Cut into bars.

CRANBERRY CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cake mix, butter, and 1 egg together in a bowl using an electric mixer on low speed until mixture is crumbly; stir in pecans. Press mixture into a 9x13-inch baking dish.
• Bake in the preheated oven until crust is set, 5 to 8 minutes.
• Beat cream cheese, confectioners' sugar, 1 egg, and vanilla extract together in a bowl using an electric mixer until smooth. Stir cranberry sauce and nutmeg together in a separate bowl. Carefully spread cream cheese mixture onto crust. Spoon cranberry sauce mixture in 3 rows lengthwise over cream cheese mixture. Pull a knife through cranberry sauce mixture into cream cheese mixture to form swirls.
• Bake in the preheated oven until cream cheese mixture is set, 30 to 40 minutes. Cool completely before cutting into bars.

EASY CRANBERRY CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Combine cake mix, butter, 1 egg and pecans. Mix until smooth. It will look like cookie dough.
• Line a 12x8 glass dish with dough.
• Bake for 7 minutes or until crust is set, but not browned.
• Cream the cream cheese with the powdered sugar, vanilla and 1 egg.
• In separate mixing bowl combine cranberry sauce with nutmeg.
• Pour cream cheese mixture over top of crust, making sure to spread evenly.
• Spoon cranberry sauce into three horizontal lines. Run a butter knife through cranberry sauce into cream cheese mixture to create swirls.
• Bake for 35 minutes or until cream cheese mixture is set.
• Cool completely and cut into bars.

CRANBERRY ALMOND SWIRL CHEESECAKE COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and lightly grease with cooking spray.
• Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Mix until butter evenly coats the crumbs. Transfer to the baking dish and flatten into an even layer.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes. Leave oven on; remove crust and let cool.
• Place cranberries, water, and 1/4 cup sugar in a saucepan over medium-high heat. Bring to a boil. Cook until cranberries have burst and mixture is thick, about 7 minutes. Let cool for 15 minutes. Pour sauce into a blender or food processor and puree until smooth, adding more water to thin, if necessary.
• Combine remaining sugar and cream cheese in a bowl. Beat using an electric mixer until smooth, scraping down sides of the bowl every 90 seconds, about 4 minutes total. Add eggs 1 at a time, beating well after each addition. Add milk, lemon juice, and almond extract; mix batter on medium-low until combined.
• Spread batter evenly over the cooled crust. Drop spoonfuls of cranberry sauce on top and use a knife to swirl it through the batter. Toss almonds evenly over the cheesecake.
• Bake in the preheated oven until set, 27 to 33 minutes. Let cool, at least 30 minutes. Refrigerate until set, 8 hours to overnight. Cut into bars the next day.

CRANBERRY-GINGER CHEESECAKE BARS

Steps:

• Heat oven to 325°F.
• Line 13x9-inch baking dish with foil, leaving ends of foil hanging over sides of dish; spray with cooking spray.
• Combine flour, oats, nuts, butter and 1/4 cup sugar; press onto bottom of prepared baking dish. Bake 12 min.
• Meanwhile, beat cream cheese and remaining sugar in medium bowl with mixer until blended. Add ginger; mix well. Add eggs, one at a time, mixing on low speed after each just until blended.
• Pour cream cheese mixture over crust; top with cranberries.
• Bake 40 to 45 min. or until center is almost set; cool completely.
• Refrigerate 2 hours. Use foil handles to remove dessert from dish before cutting into bars.

CHEESECAKE CRANBERRY BARS

Steps:

• In a large mixing bowl, mix together the flour, oats, and brown sugar.
• Using a pastry blender, cut int the butter until mixture is crumbly.
• Gently stir in white chocolate morsels.
• Set aside 2 1/2 cups of the crumb-morsel topping.
• Flour your hands and press remaining mixture into a greased 13x9 inch baking pan.
• In another mixing bowl, beat the cream cheese until it is creamy.
• Add in the sweetened condensed milk, lemon juice, and vanilla; stir until smooth and well combined.
• Pour mixture over crust.
• In another bowl, mix together the cranberry sauce and cornstarch.
• Spoon mixture over the cream cheese layer.
• Sprinkle evenly with reserved crumb mixture.
• Bake at 350 degrees for 35-40 minutes or until center is set.
• Cool completely in pan on a wire rack.
• Cover and keep in the refrigerator until serving time.
• Cut into bars and serve.

EASY CRANBERRY CHEESECAKE BARS

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9"x13" pan with cooking spray. Set aside.
• 2. In mixer bowl blend together first four ingredients and mix until crumbly. Pat mixture into bottom of the prepared pan. Bake for 6-8 minutes until crust is set but not browned.
• 3. In bowl mix together creamed cheese, powdered sugar, vanilla, egg and 1 teaspoon of the orange zest. Pour carefully over crust. Smooth evenly.
• 4. In small bowl mix together cranberry sauce, nutmeg, and remaining orange zest. Spoon over creamed cheese layer in 3 rows. Draw knife thru back and forth to swirl cranberry into cheese cake layer.
• 5. Bake for 30-40 minutes until creamed cheese mixture is set. Cool in pan and cut into 36 bars. Enjoy!

CRANBERRY OATMEAL CHEESECAKE BARS

Steps:

• 1. Preheat the oven to 350 degrees F.
• 2. In a large bowl, break up the cookie dough.
• 3. Add two packages of the softened cream cheese to the cookie dough.
• 4. Stir in the oats and brown sugar until crumbly.
• 5. In an ungreased, 13x9-inch pan, press the dough mixture evenly to form the crust. Note: At this point, you may have enough dough left over to fill another pan, although you may not have enough to fill another 13x9 pan; use accordingly in a different-sized pan.
• 6. Bake the dough for 15-25 minutes or until a light golden brown (how long you bake the dough will depend on how hot your oven is). Watch the dough carefully so it doesn't get too brown. DO NOT bake this dough until completely cooked.
• 7. When the dough is lightly brown, remove it from the oven and let it cool a bit.
• 8. Meanwhile, in the bowl of your stand mixer, beat the remaining package of cream cheese with the flour, granulated sugar and eggs on medium speed until smooth.
• 9. On the cooled, partially baked crust, spread the cream cheese mixture over the crust. Note: Save a little bit to mix with the cranberry sauce.
• 10. Stir the little bit of cream cheese mixture with the whole cranberry sauce, breaking it up completely.
• 11. Spoon the cranberry sauce over the cream cheese on top of the crust.
• 12. Return the crust to the oven.
• 13. Bake 23-28 minutes longer or until the edges are browned and the filling is set.
• 14. Remove the crust from the oven and allow to cool completely on a wire rack (approximately 90 minutes).
• 15. Cut into bars and store the remaining cookie-bars, covered, in the refrigerator.

CRANBERRY MANGO CHEESECAKE BARS

Steps:

• 1. Begin by making the crust.
• 2. Crush 2 cups of pretzel sticks using a rolling pin. Make sure all sticks get crushed but you don't want them too fine.
• 3. Stir the melted butter into the Nutella spread to mix and warm it
• 4. Add your 2 cups of crushed pretzels and stir to thoroughly mix.
• 5. Press the mixture into the bottom of a 9 x 9 pan.
• 6. Next, get the topping started.
• 7. Julienne the dried mango into thin strips.
• 8. Place them into a saucepan with the fresh cranberries, brown sugar, pumpkin pie spice, and water.
• 9. Bring to a boil, then reduce heat to low and simmer while you make the filling.
• 10. Cook it until it reaches the consistency of jam and the mango slices have softened. You may add more water and continue cooking if needed.
• 11. Now for the filling. Soften the cream cheese by beating with the paddle attachment of your stand mixer on low speed. We don't want to incorporate a lot of air into the mixture so that it stays dense and creamy.
• 12. Slowly add the sour cream and half and half, beating on low speed until thoroughly mixed.
• 13. Add the juice and zest of one fresh lemon and the vanilla extract.
• 14. Still on low speed, add one small package of dry instant banana pudding mix and beat until mixed, scraping down the sides and bottom of the bowl so there are no lumps of cream cheese.
• 15. Pour the mixture over the crust and place it into the refrigerator for 15 minutes or until set.
• 16. Take the fruit topping off the heat and place it in the refrigerator to cool once it reaches a jammy consistency, while we work on the last steps.
• 17. Slice 2 bananas on a slight diagonal to make oval slices of banana about 1/4 inch thick. Layer them on top of the chilled filling.
• 18. Top with the cooled cranberry mango fruit topping.
• 19. When you are ready to serve...Place 1/2 cup of Nutella spread in a plastic zipper bag and close it tightly. Let it set in a bowl of hot water for a few minutes to warm it. Take it out of the bowl of hot water and snip a tiny corner of the bag and use it to drizzle Nutella across the top of each person's serving of cheesecake. Enjoy~!

CRANBERRY STREUSEL CHEESECAKE BARS

Steps:

• 1. For full instructions, visit Flavor Mosaic at http://www.flavormosaic.com/cranberry-streusel-cheesecake-bars/.

APPLE CRANBERRY CHEESECAKE BARS

Steps:

• Preheat oven to 350° F. Grease 13 x 9-inch baking pan. In a large bowl, combine the flour, oats and brown sugar. Cut butter into chunks and add to flour mixture, cutting in with a pastry blender or forks until the mixture is crumbly. Stir in the white chocolate chips. Measure out 2½ cups of the mixture and set aside. Press the remaining mixture into the bottom of your baking pan, pressing firmly with floured fingers. In the bowl of a stand mixer, beat the cream cheese until creamy. Add the sweetened condensed milk, lemon juice, and vanilla extract and mix until smooth. Pour over the crust. Spoon pie filling over the cream cheese mixture. Sprinkle the reserved flour mixture on top. Bake for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Cover; and keep refrigerated until ready to serve.

PREMIER CHEESECAKE CRANBERRY BARS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Combine flour, oats, brown sugar. Cut in butter. Stir in chocolate chips. Reserve 2 1/2 cups of mixture.
• 3. Press remaining mixture into a 9 X 13 inch greased pan; set aside.
• 4. Beat cream cheese until creamy add sweetened condensed milk, lemon juice and vanilla; mix until smooth.
• 5. Pour over crust. Combine cranberry sauce and cornstarch and spoon over cream cheese mixture. Sprinkle with reserved oat mixture over cranberries.
• 6. Bake for 35-40 minutes or until center is set. Cool completely in pan on wire rack. Cover and refrigerate until serving time. Cut into squares.
• 7. Can be made a day ahead.

PREMIER CHEESECAKE CRANBERRY BARS

Steps:

• PREHeat oven to 350 Grease 13x9-inch baking pan.Combine flour,oats,and brown sugar in large bowl.Add butter,mix until crumbly.Stir in morsels.Reserve'21/2 cups morsel mixture for topping.With flored fingers.Press remaining mixture into prepared pan
• Beat cream cheese in large mixing bowl until creamy.Add Sweetened condensed milk,lemon juice,and Vanilla;mix until smooth.Pour over crust.Combine,cranberry sauce and cornstarch in med bowl.Spoon over cream cheese mixture.Sprinkle reserved morsel mixture over cranberry mixture.
• Bake for 35 to 40 minutes or until center is set.Cool completely in pan on wire rack.Cover;refrigerate until ready to serve

PREMIER CHEESECAKE CRANBERRY BARS

Steps:

• PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.COMBINE flour, oats and brown sugar in large bowl. Add butter; mix until crumbly. Stir in morsels. Reserve 2 1/2 cups morsel mixture for topping. With floured fingers, press remaining mixture into prepared pan.BEAT cream cheese in large mixer bowl until creamy. Add sweetened condensed milk, lemon juice and vanilla extract; mix until smooth. Pour over crust. Combine cranberry sauce and cornstarch in medium bowl. Spoon over cream cheese mixture. Sprinkle reserved morsel mixture over cranberry mixture.BAKE for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Cover; refrigerate until serving time (up to 1 day). Cut into bars.

CRANBERRY CHEESECAKE BARS

Steps:

• In a 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. x 2 in. baking dish. Bake at 350 for 10 minutes. In a mixing bowl, beat the cream cheese until smooth. Add the milk, egg whites, vanilla and remaining flour (2 tbsp). Mix well. Spoon over prepared crust. In a bowl, combine the cranberry sauce and the cornstarch; mix well. Spoon over cream cheese mixture. Sprinkle with the remaining crumb mixture. Bake at 350 for 30 - 35 minutes or until center is almost set. Cool on a wire rack before cutting Yield 3 doze squares. Nutritional Analysis. One bar 3 equals 142 calories, 4 g fat, 11 mg cholesterol, 67 mg sodium, 24 g carbohydrate, 1 g fibre, 3 g protein. Diabetic Exchanges 1 1/2 starch, 1/2 fat.

CRANBERRY CHEESECAKE BARS

Steps:

• 1. PRE-HEAT OVEN TO 350 DEGREES... LINE A 9X13" BAKING PAN WITH NON-STICK FOIL...
• 2. COMBINE FLOUR, ROLLED OATS, 3/4 CUP BROWN SUGAR,AND BUTTER WITH A PASTRY BLENDER, MIXING UNTIL CRUMBLY.... REMOVE 1 1/2 CUPS OF MIXTURE AND SET ASIDE FOR LATER USE...PRESS REMAINING MIXTURE INTO BOTTOM OF THE PREPARED BAKING PAN... BAKE UNTIL LIGHTLY BROWNED, ABOUT 15 MINUTES...
• 3. IN A MEDIUM BOWL, BEAT CREAM CHEESE UNTIL SMOOTH... ADD SWEETENED CONDENSED MILK AND LEMON JUICE, WHIPPING UNTIL COMPLETELY COMBINED... POUR EVENLY OVER WARM BOTTOM LAYER CRUST...
• 4. SCOOP WHOLE BERRY CRANBERRY SAUCE INTO A BOWL, STIRRING GENTLY WITH A FORK TO BREAK UP THE JELLY... ADD 1 TABLESPOON BROWN SUGAR AND CORNSTARCH...MIX UNTIL COMBINED... DROP CRANBERRY MIXTURE BY SPOONFULS OVER THE CREAM CHEESE LAYER.. GENTLY SMOOTH WITH THE BACK OF A SPOON TO COVER... SPRINKLE TOP WITH RESERVED CRUMB MIXTURE...
• 5. BAKE 45 MINUTES @350 DEGREES UNTIL TOP IS GOLDEN BROWN... COOL BAR COOKIES COMPLETELY BEFORE CUTTING...AND REFRIGERATE BEFORE SERVING...