Oatmeal-Cheesecake-Cranberry Bars

 For any of you who have had children, you know the last few weeks are such a waiting game.  A very frustrating waiting game if you are overly eager for your little one to arrive.  I officially have 1 week until my due date, but I really thought this little one was coming several times last week.  Which makes it even more frustrating when they don't come!!  I had a week's worth of posts written up on my blog, I had prepared to take it easy all week - no cooking dinner, nothing on the schedule...  and then nothing.  So here I am, just still playing the waiting game. 

In the meantime, I guess I'll just keep myself busy in the kitchen!  Cranberry is one of those things that I see used all over during Thanksgiving and Christmas, but I say - why can't it be used year round?  Especially if you have a can or two of cranberry sauce floating around in your cabinet.  This is the perfect way to use it up.  I absolutely loved these.  The crust is super buttery, followed by a decadent cheesecake layer and just the perfect amount of cranberry.  I'm pretty sure you could substitute in another fruit compote - or maybe even fresh fruit - if you aren't in the mood for cranberry.  But I thought they were the perfect bar cookie!!

Oatmeal-Cheesecake-Cranberry Bars
from Our Best Recipes

makes 36 bars

tot time:  1 hour plus 3 hours for chilling

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

Preheat the oven to 350F.  Grease a 13x9 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.