1 pkg spice cake mix (regular size)
2 1/2 C old-fashioned oats
1/2 C + 1 T of The Olive Bin's Butter Olive Oil
2 pkg (8 oz each) cream cheese, softened
1/2 C sugar
1/8 tsp ground nutmeg
1/2 C eggnog
2 T all-purpose flour
3 eggs, lightly beaten
1 can (14 oz) whole-berry cranberry sauce
2 T cornstarch
Cranberry Eggnog Cheesecake Bars
Ingredients
Directions
- Preheat oven to 350 degrees F. Line a 9"x13" baking pan with parchment paper, letting ends extend up sides; grease paper.
- In large bowl, combine cake mix and oats; stir in Butter olive oil. Reserve 1 1/3 C crumb mixture for topping; set aside. Press remaining mixture onto bottom of prepared pan.
- In another 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 small bowl, mix cranberry sauce and cornstarch until blended; spoon over cheesecake layer, spreading over top. Sprinkle with reserved crumb mixture.
- Bake 50 to 55 minutes or until edges are brown and center is almost set. Cool for 1 hour on wire rack.
- Refrigerate at least 2 hours. Lifting with parchment paper, remove from pan. Cut into bars and enjoy!
Additional Info
Recipe adapted from Taste of Home
Makes 2 dozen bars
