Try Apricot Streusel Cheesecake Bars! With a nutty, buttery oatmeal crust, these streusel cheesecake bars are one layer of yumminess after another.
What You Need
Original recipe yields 16 servings
1 cup old-fashioned or quick-cooking oats
1 cup flour
1 cup butter or margarine, melted
1/2 cup chopped PLANTERS Pecans
1-1/2 cups sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 jar (12 oz.) apricot preserves
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Let's Make It
Heat oven to 350°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine oats, flour, butter, nuts and 1/2 cup sugar. Press half the oat mixture onto bottom of prepared pan. Bake 10 min.
Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Spoon preserves over batter, sprinkle with remaining oat mixture.
Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into bars to serve.
Prepare using PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Substitute 1 can (21 oz.) cherry or blueberry pie filling for the preserves.
Calories From Fat
% Daily Value*
Total Fat 31g
Saturated Fat 17g
Trans Fat 1g
Total Carbohydrates 45g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.