Crust:
1 cup Quaker® Oats (quick or old fashioned, uncooked)
3/4 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/4 cup chopped toasted pecans
1/4 teaspoon baking soda
6 tablespoons margarine or butter, melted Filling:
2 (8-ounce each) packages reduced-fat cream cheese, softened
3/4 cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 large eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel Topping:
1 cup light blueberry syrup
2 tablespoons fresh lemon juice
2 cups fresh blueberries
Heat oven to 350°F.
Lightly spray 13 x 9-inch metal baking pan with cooking spray.
For crust, combine oats,
flour, 1/3 cup brown sugar, pecans and baking soda in medium
bowl; mix well. Add margarine; mix until crumbly.
Press into a firm, even
layer onto bottom of pan.
Bake 10 minutes.
For filling, beat together
cream cheese, 3/4 cup brown sugar and flour with electric mixer
in large bowl until creamy. Add eggs, vanilla and lemon peel;
beat well.
Pour over crust, spreading
evenly.
Bake 20 to 25 minutes
or until set in center. Cool completely in pan on wire rack.
Chill.
To serve, cut cheesecake
into squares.
For topping, combine in
medium bowl, blueberry syrup, lemon juice and blueberries. Spoon
over bars. Refrigerate leftovers.
Makes 24 squares.
Nutrition Information:
1/24 of recipe. Calories 160, Calories From Fat 40, Total Fat
4.5g, Saturated Fat 1g, Cholesterol 20mg, Sodium 150mg, Total
Carbohydrates 25g, Dietary Fiber 1g, Protein 5g, Total Sugars
16g.
Recipe provided courtesy
of The Quaker Oats Company.
