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Category: Bars
Prep Time: Cook Time: Total Time:
Oatmeal Cookie Crust:
1 1/2 cups oats (quick or old fashioned, uncooked)
1 cup flour
1/2 cup firmly packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
8 tablespoons plus 2 tablespoons butter, melted
Preheat oven to 350. Spray bottom and sides of 13x9 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. Bake crust 10 to 12 minutes or until light golden brown; cool on wire rack while making filling.
Filling
3 (8 oz) pkg cream cheese, softened
3/4 cup sugar
3 tablespoons dark or golden rum
2 tsp vanilla and rum extracts
1/4 tsp salt
3 large eggs
1 cup sour cream
Ground nutmeg (optional)
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, wet 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.
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RUM CHEESECAKE BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
Oatmeal Cookie Crust:
1 1/2 cups oats (quick or old fashioned, uncooked)
1 cup flour
1/2 cup firmly packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
8 tablespoons plus 2 tablespoons butter, melted
Preheat oven to 350. Spray bottom and sides of 13x9 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. Bake crust 10 to 12 minutes or until light golden brown; cool on wire rack while making filling.
Filling
3 (8 oz) pkg cream cheese, softened
3/4 cup sugar
3 tablespoons dark or golden rum
2 tsp vanilla and rum extracts
1/4 tsp salt
3 large eggs
1 cup sour cream
Ground nutmeg (optional)
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, wet 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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