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recipe from joythebaker.com adapted from Kraft
3/4 cup granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup (1-1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1 pkg. (8 oz.) cream cheese, softened
1 Tbsp. pumpkin pie spice
1 teaspoon vanilla extract
2 teaspoons bourbon (optional)
a handful of butterscotch or chocolate chips for sprinkling on top (optional)
HEAT oven to 350°F. Line 13x9-inch pan with foil, with ends
of foil extending over sides; grease foil. Mix flour, 1/4 granulated
sugar and brown sugar in medium bowl; cut in butter with pastry blender
or 2 knives until mixture resembles coarse crumbs. Stir in oats and
nuts.
RESERVE 1 cup oat mixture; press remaining onto bottom of
prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs,
vanilla, bourbon, pumpkin and spice with mixer until well blended. Pour
over crust; sprinkle with reserved crumb mixture and a handful of
butterscotch or chocolate chips (if desired).
BAKE 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.
Can't find pumpkin pie spice? Simply mix 1 tsp. each ground cinnamon, ground nutmeg and allspice, then use as directed.
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