Brownies & Bars

Oatmeal Cranberry Cheesecake Bars

I ate way too many of these this afternoon. An oatmeal shortbread crust with creamy cheesecake and cranberry filling, yummy!

Oatmeal Cranberry Cheesecake Bars

2 cups flour
1¼ cups oats
3/4 cup brown sugar
1 cup butter, room temp
12 oz cream cheese, room temp
1/2 cup sugar
2 eggs
2 tsp lemon juice
1 tsp vanilla
1 (16 oz) can whole berry cranberry sauce
2 tsp cornstarch

Preheat oven to 350°. In large bowl, stir together flour, oats, and brown sugar. Add softened butter and with electric mixer, mix until mixture resembles coarse crumbs. Measure out 1½ cups of crumb mixture and set aside in separate bowl. Pour remaining crumbs into sprayed 9″x13″ baking pan and press evenly into bottom of pan. Bake 15 minutes.

While crust is baking, cream softened cream cheese and sugar together until light and fluffy. Add eggs, lemon juice and vanilla extract; mix well. Also while crust is baking, in small bowl, combine cranberry sauce and cornstarch; mix thoroughly.

When crust is done baking, remove from oven and pour cream cheese mixture evenly over the crust. Spoon cranberry mixture in small amounts evenly over cream cheese mixture. Sprinkle reserved oatmeal crumb mixture over top of cranberry mixture. Bake 40 minutes or until completely set and very lightly golden. Cool completely on wire rack. Cover and refrigerate for at least 3 hours until bars firm up. Cut into bars and serve. Recipe found on

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Brownies & Bars

Strawberry Cheesecake Brownies

It’s time for brownies! Brownies make me happy! This recipe is from

Strawberry Cheesecake Brownies

Brownie Layer:
1/2 cup flour
1/2 cup + 2 Tbl sugar
1/2 cup unsweetened cocoa powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup plain Greek yogurt
3 Tbl milk
1 egg
1 tsp vanilla

Strawberry Cheesecake Layer:
1 (8 oz) cream cheese, room temperature
1 cup plain Greek yogurt
2 eggs
1/2 cup sugar
1½ tsp vanilla
1/2 cup strawberry jam

Preheat oven to 350°. Line a 8″x8″ pan with foil and spray with non-stick spray. For the brownie layer, whisk together flour, sugar, cocoa, baking soda, and salt. In anotherl bowl, whisk together yogurt, milk, egg, and vanilla. Add to the dry and mix just until combined. Do not over mix. Spread batter evenly into prepared pan. For the strawberry cheesecake layer, beat together cream cheese, yogurt, eggs, sugar, and vanilla until smooth. Pour gently over the brownie layer and spread evenly. Drop clumps of strawberry jam on top and pull a knife through each clump to gently swirl. Bake 20 minutes, turn oven temperature down to 325° and continue baking 20 minutes more. Remove from the oven and let cool before cutting. Store covered in the refrigerator.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.

Brownies & Bars

Confetti Cream Cheese Bars

There was a confetti cake mix in my pantry, what should I do? Well, this is what happened.

Confetti Cream Cheese Bars

Confetti Cake Layer:
1 confetti cake mix
2 Tbl rainbow sprinkles (or jimmies)
1/2 cup butter, melted
1 egg, beaten

Preheat oven to 350°. In bowl, stir together cake mix and sprinkles. Stir in butter and egg until well combined. Press into bottom of 9″x13″ baking pan.

Cream Cheese Layer:
1 (8 oz) cream cheese, softened
2 eggs
2 cups powdered sugar

In bowl with electric mixer, whip together cream cheese and eggs. Add powdered sugar and mix until well incorporated. Spread over confetti layer in pan.

Short Bread Crumble Topping:
1/2 cup flour
1/4 cup sugar
1/4 cup butter, softened
1 Tbl rainbow sprinkles (or jimmies)

In small bowl, stir together flour and sugar. Mix butter into dry ingredients until crumbly. Sprinkle crumble mixture evenly over cream cheese layer. Sprinkle the sprinkles evenly over crumbles. Bake 30 minutes. Cool and cut into bars.

Brownies & Bars

Nutty Blueberry Cheesecake Bars

All I can say is…I think you will want to try these.  Can’t type anymore, I’m eating!


2 cups flour
1¼ cups finely chopped walnuts, divided
2/3 cup brown sugar
1/2 tsp salt
2/3 cup cold butter
2 cups fresh blueberries
2 pkg (8 oz each) cream cheese, softened
1/2 cup sugar
2 eggs, beaten
1/4 cup milk
1 tsp vanilla

Preheat oven to 350°.  In large bowl, combine flour, 1 cup of finely chopped walnuts, brown sugar and salt.  Cut in butter until mixture resembles coarse crumbs.  Press half crumb mixture onto bottom of a sprayed 13” x 9” baking pan, set other half crumb mixture aside.  Bake for 12-15 minutes or until lightly browned.  Evenly distribute blueberries over top of crust.

In large bowl with electric mixer, beat cream cheese, sugar, eggs, milk, and vanilla until smooth, pour over blueberries. Sprinkle reserved crumb mixture evenly over cream cheese layer, then sprinkle the 1/4 cup finely chopped walnuts over crumbs.  Press down gently.

Bake for 25 minutes or until knife inserted near center comes out clean.  Cool on wire rack for 1 hour, then refrigerate until set to cut into squares.  Store in refrigerator.  Recipe adapted from

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If you are interested in Demarle bakeware & kitchen tools please visit or simply click on the Demarle at Home logo below.



Mini Oreo Cheesecakes

There is a whole page on Pinterest of Oreo cheesecake pictures, fun to look at.  Oreos and cheesecake are favorites of my daughter Rachel, so mixing the two together are a little bit of heaven.  Too bad Rachel is away from home and didn’t get to taste these.  I will be making them again.

1 cup crushed Oreo crumbs
4 Tbl butter, melted

Combine Oreo crumbs and melted butter, stir until combined.  Press scant tablespoon into each mini muffin cup, press to level and cover bottom. Set aside.

2 (8oz) pkgs cream cheese, room temperature (Neufchatel is fine)
1/2 cup sugar
1/2 tsp vanilla
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream
Pinch of salt
6 coarsely chopped Oreos

Preheat oven to 275°.  Beat cream cheese on medium with electric mixer.  Gradually beat in sugar and vanilla.  Pour in beaten eggs, a little at a time.  Beat in sour cream and salt.  Stir in chopped cookies by hand.  Scoop batter into each muffin cup over crust, filling each almost to the top.  Bake, rotating pan halfway through, until filling is set, 22-25 minutes.  Cool in pan for about 15 minutes, on a wire rack, then transfer to a plate and put in refrigerator for at least 4 hours.  Before serving, top each cheesecake with dollop of stiffly beaten whipped cream and a mini Oreo cookie.  Makes about 20.