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Ingredients
| salted butter: 1/2 cup |
| quick oats: 1 1/2 cups |
| light brown sugar (packed): 1/2 cup (firmly packed) |
| all-purpose flour (unsifted): 1/4 cup |
| ground cinnamon: 1 tsp |
| ground ginger: 1/4 tsp |
| cream cheese: 1 8oz package (softened) |
| cornstarch: 1 Tbl |
| sweetened condensed milk: 1 14floz can |
| eggs: 1 |
| vanilla extract: 2 tsp |
| almond extract: 1/2 tsp |
| dehydrated apricots: 1/2 cup (chopped) |
| dried sweetened cranberries: 1/2 cup |
| almonds (sliced): 1/2 cup |
| eggs: 2 |
| light corn syrup: 1/4 cup |
| vanilla extract: 1 tsp |
| almond extract: 1/4 tsp |
| ground ginger: 1/4 tsp |
Apricot Cranberry Cheesecake Bars
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
36 serving(s)
Tags
- Preheat oven to 350°F For the Crust, melt butter in 13x9-inch baking pan in oven. Mix oats, brown sugar, flour, 1 tsp.cinnamon and 1/4 teaspoons ginger in large bowl; sprinkle evenly over butter. Toss lightly with fork. Press into bottom of pan.
- For the Filling, beat cream cheese and cornstarch in large bowl with electric mixer on medium speed until fluffy. Add sweetened condensed milk and egg; beat until smooth. Stir in 2 teaspoons vanilla extract and 1/2 teaspoons almond extract. Spread over crust. Bake 10 minutes.
- For the Topping, mix all remaining ingredients in medium bowl. Spoon over cream cheese layer.
- Bake 15 to 20 minutes or until lightly browned. Cool in pan on wire rack. Cut into bars.