Lemon-Oat Cheesecake Bars

Name: Lemon-Oat Cheesecake Bars
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 32 bars.
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 large Nellie’s Free Range Eggs, lightly beaten; 1/4 cup lemon juice; 1/4 cup milk; 1 teaspoon vanilla extract

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

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 large Nellie’s Free Range 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 15x10x1-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.