Oats: Honey Cheesecake Flat

Yummmmmmm!!!!

I hereby declare that all graham cracker crusts should now be made from oats.

This crust was incredible.

The recipe was for cheesecake bars, so the actual "cake" part comes out really thin but since the crust is so. damn. good. it actually works out perfectly!

I kind of forgot that the recipe was for bars, though, and expected a cheesecake and, well, it wasn't a cheesecake. If you want a cheesecake you could probably double the recipe for the filling party.

We liked it. It's really rich, though, cut the pieces small!

Enjoy!


Honey Cheesecake Flat
serves 10-12

1 cup oats
3/4 cup soft butter
1/2 cup packed brown sugar
1 - 8 oz. package cream cheese
1 eggs
2 Tbsp milk
1/4 cup honey
2 tsp lemon peel
lemon juice from half a lemon

Preheat oven to 350F. Cream butter and brown sugar together. Stir in oatmeal. Lightly grease 8-inch round springform pan. Press oat mixture into pan. Bake crust for around 12 min. Let cool for 5 min.

Beat cream cheese, egg, milk, honey, lemon juice and lemon peel together (this is the part where you can double everything if you want - maybe, sans lemon... you know me). Pour onto crust and bake at 350F for about 25 minutes or until center is set and bubbles appear. Cook time may be longer if you double the recipe. 

Let cool and place in refridgerator to chill for a minimum of 2 hours. Serve chilled. Drizzle with honey and oats before serving.

(recipe copied almost exactly from here)

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