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Lemon-Oat Cheesecake Bars Recipe

Because it's prepared in a jelly-roll pan, this dessert is easier than a traditional cheesecake. But it still has the same great flavor.—Sarah Miller, Wauconda, Washington

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Lemon-Oat Cheesecake Bars Recipe

Prep: 20 min. Bake: 25 min. + cooling

Yield: 32 Servings

20 25 45

Ingredients

2 cups all-purpose flour
1-1/2 cups packed brown sugar
1/2 teaspoon salt
1 cup cold butter
1-1/2 cups quick-cooking oats
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
3 eggs, lightly beaten
1/4 cup lemon juice
1/4 cup milk
1 teaspoon vanilla extract

Directions

In a large bowl, combine the flour, brown sugar and salt; cut in butter until crumbly. Stir in oats. Set aside 1-1/2 cups for topping.
Press the remaining oat mixture into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-12 minutes or until golden brown.
Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the lemon juice, milk and vanilla. Pour over crust. Sprinkle with reserved oat mixture.
Bake for 24-26 minutes or until edges are lightly browned and filling is set. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 32 bars.

Nutritional Facts 1 bar equals 202 calories, 11 g fat (7 g saturated fat), 51 mg cholesterol, 131 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Lemon-Oat Cheesecake Bars in Taste of Home Christmas Annual Annual 2009, p65