Cardamom adds a fragrant touch to cheesecake bars. They would make a festive addition to a holiday dessert buffet.
10m
PREP TIME
45m
COOK TIME
236
CALORIES
12
INGREDIENTS
Servings: 16
Ingredients
- 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™ Organic Ground Cardamom
- 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® All Natural Pure Vanilla Extract
- 2 eggs
INSTRUCTIONS
- 1 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
- 2 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
- 3 Bake 45 minutes or until center is almost set and topping is golden brown. Cool on wire rack
- 4 Refrigerate 3 hours or overnight. Cut into bars. Store leftover bars in refrigerator
