Cheesecake cookie bars with a brown sugar and oat shortbread crust and crumb topping.
Crust and Crumb Topping:
2 cups all-purpose flour
1 1/2 cups packed brown sugar, packed
1 cup cold butter or margarine
1 1/2 cups quick-cooking oats
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
3 large eggs
1/4 cup milk
1 teaspoon vanilla extract
1/4 cup fresh lemon juice
- Preheat oven to 350°F (175°C). Lightly grease 15 x 10 x 1-inch jelly roll pan; set aside.
- For Crust and Crumb Topping: In mixing bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in oats. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture into prepared pan. Bake for 10 minutes.
- For Filling: In large mixing bowl, beat cream cheese and sugar until fluffy. Add eggs; beat well. Add milk and vanilla, then lemon juice; beat well. Pour over baked crust; sprinkle with reserved crumb mixture.
- Bake for 25 minutes or until lightly browned. Cool in pan on wire rack. Cut into bars. Store in refrigerator.
Makes 48 bars.