| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
24 |
Servings |
INGREDIENTS
|
|
Crust—- |
| 2 |
c |
Unbleached flour |
| 1 1/2 |
c |
Rolled oats |
| 3/4 |
ts |
Brown sugar — packed |
| 1 |
c |
Margarine — softened |
|
|
Filling—– |
| 1 |
pk |
Fat-free cream cheese — (8 |
|
|
Oz) softened |
| 1 |
cn |
Sweetened condensed milk — |
|
|
(14 oz) |
| 1/4 |
c |
Lemon juice — at room |
|
|
Temperature |
|
|
Topping—- |
| 1 |
tb |
Brown sugar — packed |
| 2 |
tb |
Cornstarch |
| 1 |
cn |
Whole berry cranberry sauce |
|
|
(16 oz) |
INSTRUCTIONS
Preheat oven at 350. Prepare a 9 x 13 pan with cooking spray and flour. In
a mixing bowl, combine flour, oats, 3/4 cup brown sugar, and margarine.
Use a pastry blender to cut in margarine until mixture resembles coarse
crumbs. Reserving 1 1/2 cups of the crumb mixture, press remaining firmly
on bottom of prepared pan. Bake 15 minutes. Cool 10 minutes before
topping with cheese mixture. In another mixing bowl, combine cream cheese,
condensed milk and lemon juice. Pour over baked crust. In a smaller mixing
bowl, combine 1 tablespoon brown sugar, cornstarch, and cranberry sauce.
Pour over cheesecake base. Top with reserved crumb mixture. Bake 40
minutes or until golden brown.
Recipe By : Anita A. Matejka
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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