Average Rating: 4.2TOTAL TIME: Prep: 20 min. Bake: 50 min. + chilling
YIELD: 2 dozen.Ingredients
- 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
Instructions
- 1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides; grease paper.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. Cool 1 hour on a wire rack. Refrigerate at least 2 hours. Lifting with parchment paper, remove cheesecake from pan. Cut into bars.
Nutrition Facts
1 bar: 282 calories, 15g fat (8g saturated fat), 62mg cholesterol, 254mg sodium, 34g carbohydrate (18g sugars, 1g fiber), 4g protein.