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Cardamom adds a fragrant touch to cheesecake bars. They would make a festive addition to a holiday dessert buffet.
3/4 cup graham cracker crumbs
2 tablespoons butter, melted
1/3 cup flour
1/3 cup quick-cooking oats
1/3 cup packed brown sugar
2 teaspoons McCormick Gourmet™ Cardamom, Ground
1/4 cup (1/2 stick) cold butter, cut into chunks
1/3 cup sliced almonds
2 packages (8 ounces each) cream cheese, softened
1/2 cup granulated sugar
1 teaspoon McCormick® Pure Vanilla Extract
Preheat oven to 350°F. Mix crumbs and melted butter. Press firmly into bottom of foil-lined 9-inch square pan. Mix flour, oats, brown sugar and 1 teaspoon of the cardamom in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in almonds. Set aside.
Beat cream cheese, granulated sugar, remaining 1 teaspoon cardamom and vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Add eggs; beat just until blended. Pour over crust. Sprinkle streusel mixture evenly over cheesecake mixture.
Bake 45 minutes or until center is almost set and topping is golden brown. Cool on wire rack.
Refrigerate 3 hours or overnight. Cut into bars. Store leftover bars in refrigerator.
(Amount per serving)
Looks great..can not wait to make......
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This sounds really good. I like cheesecake and I like the topping on this. This is not as heavy as a regular cheesecake. I can't wait to try this.