A spectacular multi-layered holiday bar from Martha Mandle. This dessert features a buttery oat crust, a rich cream cheese filling, and is topped with festive layers of mincemeat and cranberry sauce.
Author
Martha Mandle
Recipe
| Measurements | Ingredients |
|---|---|
| For the Crust & Crumb Topping: | |
| 1 cup | Sifted Flour |
| 1 cup | Quick or Old-Fashioned Oats, uncooked |
| 3/4 cup + 1 tbsp | Firmly Packed Brown Sugar |
| 10 tablespoons | Margarine or Butter, softened |
| For the Cheesecake Filling: | |
| 1 (8 oz) package | Cream Cheese, softened |
| 1 (14 oz) can | Eagle Brand Sweetened Condensed Milk |
| 2 | Eggs |
| For the Fruit Layers: | |
| 1 (9 oz) jar | None Such Ready to Use Mincemeat |
| 1 (16 oz) can | Whole Cranberry Sauce |
| 2 tablespoons | Cornstarch |
| 1 tablespoon | Sugar |
Instructions
- Prepare the Crust: Preheat your oven to 350°F. In a mixer bowl, beat the flour, oats, brown sugar, and softened margarine until the mixture is crumbly. Reserve ½ cup of this mixture for the topping. Press the remainder firmly and evenly onto the bottom of a 9x13 inch pan (or jelly roll pan).
- Bake the crust for 15 minutes.
- Prepare the Filling: While the crust is baking, in a small mixer bowl, beat the softened cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Beat in the eggs.
- Assemble Layers:
- Pour the cream cheese filling over the hot, baked crust and spread it evenly.
- Drop spoonfuls of the mincemeat over the cheese layer.
- In a small saucepan, combine the 1 tablespoon of sugar and the cornstarch. Stir in the cranberry sauce. Cook over medium heat, stirring, until the mixture thickens. Spoon this over the mincemeat.
- Sprinkle the reserved ½ cup of crumb mixture over the top.
- Final Bake: Bake for 40 minutes, or until the filling is set and the top is golden.
- Chill thoroughly in the refrigerator before cutting into squares.
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