Side Pannel
Cranberry Eggnog Cheesecake Bars
Cranberry Eggnog Cheesecake Bars
- Recipe Submitted by maryjosh on 12/31/2018
Ingredients List
- 1 package spice cake mix (regular size)
- 2-1/2 cups old-fashioned oats
- 3/4 cup butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 1/8 teaspoon ground nutmeg
- 1/2 cup eggnog
- 2 tablespoons all-purpose flour
- 3 large eggs
- 1 can (14 ounces) whole-berry cranberry sauce
- 2 tablespoons cornstarch
Directions
Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, 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 paper, remove cheesecake from pan. Cut into bars.
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 paper, remove cheesecake from pan. Cut into bars.
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