The “Bars” category was created specifically for this awesome recipe by Julie M.Crust:

  • 1 cup Quaker Oats (quick or old fashioned, uncooked)
  • 3/4 cup all-purpose flour
  • 1/3 cup firmly packed brown sugar
  • 1/4 chopped toasted walnuts or pecans (I used walnuts)
  • 1/4 teaspoon baking soda
  • 6 tablespoons butter, melted

Filling:

  • 2 (8-ounce each) packages cream cheese, softened (The recipe I used said to use reduced-fat, but I used regular cream cheese.)
  • 3/4 cup firmly packed brown sugar
  • 2 tablespoons all-purpose flour
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon peel

Topping:

  • 1 bag frozen berries
  • 1/3 cup sugar
  • 2 tablespoons fresh lemon juice

Crust:

  • Heat oven to 350º F. Lightly spray 13 x 9-inch metal baking pan with cooking spray.
  • Combine oats, flour, 1/3 cup brown sugar, nuts and baking soda in medium bowl; mix well. Add butter; mix until crumbly. (If you have raw nuts, first toast them at 350º F for 8-10 minutes in a shallow pan.)
  • Press into a firm, even layer on to bottom of pan.
  • Bake 10 minutes.

Filling:

  • Beat together cream cheese, 3/4 cup brown sugar and flour with electric mixer in large bowl until creamy. Add eggs, vanilla, and lemon peel; beat well.
  • Pour over crust, spreading evenly.
  • Bake 20-25 minutes or until set in center. Cool completely in pan on wire rack. Chill.
  • To serve, cut cheesecake into squares and spoon topping over bars.

Topping:You can use fresh berries and berry syrup, but since I had a Trader Joe’s bag of frozen mixed berries, here’s what I did.

  • Defrost the bag of berries. Empty two cups of berries into a bowl and set aside.
  • Put the remainder of the berries in a saucepan with a little cold water—just enough to almost cover the berries.
  • Bring them to a boil and stir so some of the fruit breaks down.
  • Add sugar, stirring until it has dissolved. Remove from heat and cool.
  • Add this mixture and lemon juice to uncooked berries; stir and chill.