Cranberry Cheesecake Bars

Ingredients

• 1 cup fresh or frozen cranberries
• ½ cup orange juice
• 2 tablespoons granulated sugar*
• Non-stick cooking spray
• ½ cup regular rolled oats
• ½ cup whole-wheat flour
• ¼ cup packed brown sugar*
• ¼ cup butter, melted
• 2 (8 ounce) packs reduced-fat cream cheese (Neufchâtel), softened
• ¾ cup granulated sugar*
• 1 teaspoon vanilla
• ¼ cup fat-free milk
• 4 eggs, lightly beaten

*We do not recommend using sugar-substitutes for this recipe

Directions

Step 1

• In a small saucepan bring cranberries, orange juice and 2 tablespoons granulated sugar to boiling; reduce heat. 
• Simmer 10 to 15 minutes or until slightly thick. 
• Cool slightly. Transfer to a food processor; cover and process until smooth. 
• Strain through a fine-mesh sieve into a bowl (should have about 1/3 cup); discard solids. 
• Wash processor bowl and blade.

Step 2

• Preheat oven to 350 degrees F. 
• Lightly coat a 13” x 9” baking pan with cooking spray. 
• For crust, place oats in food processor; cover and process until coarsely ground. 
• In a small bowl combine ground oats, flour, brown sugar and melted butter. 
• Press onto bottom of the prepared pan (crust will be thin.)

Step 3

• In a large bowl beat cream cheese, 3/4 cup granulated sugar and vanilla with a mixer on medium until smooth. 
• Beat in milk. 
• Stir in eggs just until combined.

Step 4

• Spread cream cheese mixture over crust.
• Drop cranberry mixture by teaspoonfuls onto cream cheese mixture. 
• Swirl slightly to marble.

Step 5

• Bake 25 minutes or until edges are puffed and center is set. 
• Cool in pan on a wire rack. 
• Cover and chill 4 to 24 hours before serving. 
• Cut into bars, wiping knife between cuts.

Nutrition Facts

Per serving: Serving Size 1 bar 

135 calories

Total carbohydrate 15g

Dietary fiber 1g

Total sugars 11g

Protein 4g

Total fat 7g

Saturated fat 4g

Cholesterol 50mg

Vitamin A 282iu

Vitamin C 3mg

Folate 10mcg

Sodium 92mg

Calcium 34mg

Iron 0mg

Magnesium 8mg

Potassium 71mg