Lemon Cranberry Cheesecake Bars

Recipe View Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View In a medium bowl, combine the flour, oats, and 3/4 cup brown sugar. Cut in the softened butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)

Recipe View Reserve 1 1/2 cups of the crumb mixture for topping. Press the remaining mixture firmly into the bottom of a 9x13-inch baking pan. (5 minutes)

Recipe View Bake the crust in the preheated oven for 15 minutes, or until lightly golden.

Recipe View While the crust is baking, prepare the cheesecake filling. In a separate bowl, beat the softened cream cheese with the sweetened condensed milk until smooth and fluffy. Stir in the lemon juice until well combined. (5 minutes)

Recipe View In another small bowl, gently mix the cranberry sauce with the cornstarch and 1 tablespoon brown sugar. (3 minutes)

Recipe View Once the crust is baked, remove it from the oven. Pour the cream cheese mixture evenly over the warm crust. Gently spoon the cranberry sauce mixture over the cream cheese layer, creating a swirl pattern if desired. (5 minutes)

Recipe View Sprinkle the reserved crumb topping evenly over the cranberry layer. (2 minutes)

Recipe View Return the pan to the oven and bake for 35 to 40 minutes, or until the top is golden brown and the cheesecake filling is set. (40 minutes)

Recipe View Let the cheesecake bars cool completely in the pan on a wire rack. Once cooled, cover and refrigerate for at least 2 hours before cutting into bars. (120 minutes)