by Heather Harris-Brady
Thanks for sticking with me gang, while I get this off-to-college/graduation business sorted out! Here is a nice, quick little recipe that would make a lovely Mother’s Day dessert to have with tea or coffee. It’s super easy, a great one to do with the kiddos.
You can vary the flavors with this to suit, I used orange flavoring and mini-chips but you could use citrus or almond as well. This comes from Maida Heatter’s Book of C0okies, and they freeze well if you want to make them ahead. It’s tempting to cut them in larger squares, but the smaller 2″ squares seem just right.
Cheesecake Bars, Makes about 16 2″ squares
- 1/3 c. butter, softened
- 1/3 c. brown sugar, packed
- 1 c. unbleached all-purpose flour
- 1/2 c. quick-cooking rolled oats
- 8 oz. 1/3-less-fat cream cheese at room temp.
- 1/4 c. granulated sguar
- 1 t. flavoring (vanilla or other)
- 1 egg
Preheat the oven to 350. Combine the butter, brown sugar, flour and oatmeal. Blend until well mixed.
Set aside a cup of the mixture and press the rest into a lightly greased 8″ square pan.
Bake for 15 minutes. While the crust is baking, cream the egg, sugar, flavoring and cream cheese together well.
Pour it over the hot crust.
I added a few mini chips here to compliment my orange flavored filling.
Top the cheesecake with the rest of the crumbs.
Return it to the oven and bake for about 25 minutes.
Cool thoroughly and then refrigerate for at least an hour. Cut it into squares with a sharp knife and serve.
Store any leftovers in the refrigerator.
Little House by the Dunes 