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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cream Cheese and Cranberry Bars Recipe

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This recipe for Cream Cheese and Cranberry Bars is from The Liberty Baptist Church & Academy Friends and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bars:
2 1/2 c. finely crushed graham cracker crumbs
1/2 c. melted butter
4 pkgs. (8 oz.) Philadelphia Cream Cheese, softened
1 c. sugar
2 tsp. vanilla
4 eggs
1 pkgs. (12 oz.) white chocolate chips
1 1/2 c. dried cranberries

Icing:
4 oz. cream cheese, softened
1/2 c. powdered sugar
1 tsp. vanilla extract
Directions:
Directions:
Preheat oven to 350º. Spray a 9" x 13" pan with nonstick spray; set aside.

In a medium bowl combine graham cracker crumbs and melted butter. press into the bottom of prepared pan. Bake 10 minutes and cool completely; about 30 minutes.

Reduce oven temp to 325º. In a very large bowl, using a mixer on medium, combine the cream cheese, sugar and vanilla until light and fluffy. Beat in eggs, one at a time, just until blended. Pour half of the white chocolate chips and half of the dried cranberries into the batter. Mix to combine. Pour over prepared crust. Sprinkle the remaining chocolate chips and cranberries over the batter. Bake 30-40 minutes, or until edges are set, but center still jiggles slightly. Cool completely in pan on a cooling rack, about 1 hour.

For icing beat cream cheese until creamy. Beat in powdered sugar; stir in vanilla. Add 3 tbsp. milk and stir to thoroughly combine. Add milk as needed to get desired consistency. Drizzle over cooled cheesecake. Refrigerate at least 2 hours, then cut into 2" bars and serve.

 

 

 

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