Ingredients
For the oatmeal crumble: 1 1/2 cup flour 1 1/2 cup old-fashioned oatmeal 1 cup light brown sugar 1/2 tsp salt
12 Tbsp butter, melted
For the filling:
1 cup apple butter
8 oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
1 egg
Instructions
Preheat oven to 350 degrees. Line an 8×8-inch baking pan with aluminum foil, then spray with non-stick spray. Set aside.
To make the cheesecake filling, place cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat until fluffy. Add the vanilla and the egg, and beat for 1 minute until smooth and combined. Set aside.
Mix flour, oatmeal, sugar, and salt in a medium bowl. Stir in butter with a fork until well mixed and clumps form. Spread a little over half the oatmeal mixture over foiled pan bottom, pressing with the bottom of a drinking glass to form a crust.
Pour cheesecake mixture over the crust, using an offset spatula or butter knife to spread out. Then dollop apple butter over the filling evenly. Sprinkle the remaining oatmeal crumble mixture on top.
Bake until crisp and golden brown, about 50 minutes minutes. Cool to room temperature and refrigerate for at least an hour before slicing into squares and serving.
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