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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 cups all-purpose flour |
1 1/2 cups uncooked quick-cooking oats |
3/4 cup firmly packed light brown sugar |
1/2 cup butter or margarine, softened |
1 (8-ounce) package reduced-fat cream cheese, softened |
1 (14-ounce) can low-fat sweetened condensed milk |
1/4 teaspoon almond extract |
1 (21-ounce) can comstock, thank you, or wilderness more fruit light cherry fruit filling |
Directions:
1. Line a 13- x 9-inch pan with aluminum foil. Lightly grease foil.
2. Combine first 4 ingredients in a large bowl, stirring until crumbly. Reserve 1 cup crumb mixture. Press remaining mixture into the bottom of prepared pan.
3. Bake at 350° for 15 minutes.
4. Beat cream cheese at medium speed with an electric mixer 1 minute or until fluffy. Gradually add condensed milk and almond extract, beating until smooth. Spread over crust, and top with fruit filling. Sprinkle with reserved 1 cup crumb mixture.
5. Bake at 350° for 45 to 50 minutes or until golden. Cool on a wire rack. Lift cheesecake out of pan using foil. Cut into bars, and chill.
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