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A great dessert option for your next holiday party, these sweet cheesecake bars have an oat crust and a cranberry-orange sauce that's swirled on top and baked right in.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 350 degrees F. Lightly coat a 13x9-inch 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).

  • 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.

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

  • 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.

Tips

Tip: We do not recommend using sugar substitutes for this recipe.

Nutrition Facts

134.7 calories; protein 3.5g 7% DV; carbohydrates 14.5g 5% DV; exchange other carbs 1; dietary fiber 0.6g 2% DV; sugars 11g; fat 7.3g 11% DV; saturated fat 3.9g 20% DV; cholesterol 50.1mg 17% DV; vitamin a iu 281.7IU 6% DV; vitamin c 3.2mg 5% DV; folate 9.5mcg 2% DV; calcium 34.2mg 3% DV; iron 0.4mg 2% DV; magnesium 7.7mg 3% DV; potassium 71.3mg 2% DV; sodium 92.2mg 4% DV.

Reviews

1 Ratings
  • 5 star values: 1
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  • 1 star values: 0