Cranberry Cheesecake Bars

Time to think about the Holidays!
 
It doesn’t seem possible that Thanksgiving is just around the corner and then Christmas will be here in no time! Time to think about the holiday baking. My Mother will be celebrating her 100th birthday in December so I will really be burning the midnight oil in the kitchen! I do love to plan a party!! It sort of gets my creative side in high gear. I will keep you posted on my party plans. 
My friend Sue Barnes shared a recipe with me for cranberry cheesecake bars. I thought they would be great for the holidays. You could cut the pieces a little larger and put a dollop of whipped topping on them for dessert. Thanks Sue for sharing!
 
Cranberry Cheesecake Bars:
Crust and topping:
2 cups flour
1 1/4 cups quick oatmeal
3/4 cup packed brown sugar
1 cup butter, softened
Mix flour, oatmeal and brown sugar, cut in butter; reserve 1 1/2 cups of mixture for topping. Press remaining crumbs in the bottom of a 9x13 greased pan, bake at 350 degrees for 15 minutes, cool.
 
Filling:
12 oz cream cheese, softened
1/2 cup granulated sugar
2 eggs
2 tsp lemon juice
1 tsp vanilla
 
Topping:
1-16 oz can whole cranberry sauce
2 tsp cornstarch
Beat cream cheese and granulated sugar until light and fluffy; add beaten eggs, lemon juice and vanilla. Spread over crust. Stir together cranberry sauce and cornstarch, spoon over cream cheese layer carefully. Sprinkle the reserved crumbs over top. Bake for 40 minutes more at 350 degrees til set. Cool, cover and chill for at least 3 hours, cut into 36 bars.
I hope all of the deer hunters stay safe! Have a great week!