Easy Rum Cheesecake Bars
Source of Recipe
Copyright � The Quaker Oats Company, 2005. All Rights Reserved
List of Ingredients
One 13 x 9-inch Oatmeal Cookie Crust, unbaked
Three 8-ounce packages cream cheese, softened
3/4 cup granulated sugar
3 tablespoons dark or golden rum
2 teaspoons vanilla
2 teaspoons rum extract
1/4 teaspoon salt
3 large eggs
1 cup sour cream
Ground nutmeg (optional)
Recipe
Heat oven to 350�F. Bake crust 10 to 12 minutes or until light golden brown; cool on wire rack while making filling.
In large bowl, beat cream cheese, sugar, rum, vanilla, rum extract and salt on medium speed of electric mixer until smooth. Add eggs, one at a time; beat just until well blended. Mix in sour cream. Pour filling evenly over crust.
Bake 30 to 35 minutes or just until center is set. Cool completely on wire rack. Refrigerate until cold, 4 hours or more. Cut into bars using a sharp knife dipped in cold water (wipe knife clean between each cut). Store tightly covered in refrigerator or freeze. Just before serving, sprinkle lightly with nutmeg.
32 BARS
Oatmeal Cookie Crust
1-1/2 cups Quaker� Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
8 tablespoons (1 stick) plus 2 tablespoons butter, melted
Spray bottom and sides of 13 x 9-inch baking pan* with cooking spray.
In large bowl, combine oats, flour, sugar, baking soda and salt; mix well. Stir in butter; mix well. Press firmly into an even layer on bottom of pan. Follow baking instructions for each variation.
MAKES ONE CRUST
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