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Cardamom Cheesecake Bars

16 servings

• 3/4 cup graham cracker crumbs
• 2 tablespoons butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon ground cardamom
• 1 teaspoon vanilla extract
• 2 eggs

STREUSEL TOPPING

• 1/3 cup flour
• 1/3 cup quick oats
• 1/3 cup firmly packed brown sugar
• 1/2 teaspoon ground cardamom
• 1/4 cup (1/2 stick) butter
• 1/3 cup sliced almonds

Preheat oven to 350 degrees. In a bowl, combine graham cracker crumbs and butter. Press firmly into a foil-lined 9-inch square pan.

In a bowl, beat the cream cheese, sugar, cardamom and vanilla with an electric mixer on medium speed until well blended. Add the eggs; beat just until blended. Pour over the crust.

For the Streusel Topping: Mix flour, oats and brown sugar in a small bowl. Stir in cardamom. With two knives or a pastry blender, cut in butter until coarse crumbs form. Stir in sliced almonds.

Sprinkle Streusel Topping over cheesecake mixture. Bake 45 minutes, or until center is almost set and topping is golden brown. Cool on a wire rack. Refrigerate 3 hours or overnight. Cut into bars. Store leftover bars in refrigerator.

(Adapted from McCormick & Co.)

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