What you'll need:
- 1 cup (225 g) Unsalted Butter, melted, plus extra for greasing
- 2 3/4 cups (350 g) All-Purpose Flour
- 1 cup (200 g) granulated sugar
- 1/4 teaspoon (1.5 g) Fine Sea Salt
- 4 tablespoons (30 g) Rolled Oats
- 1 tsp Cinnamon
- ½ tsp nutmeg
- ½ tsp clove
- 2 ½ packages (12 ounces each) cream cheese, softened
- 1 cup sweetened condensed milk
- 1/8 teaspoon ground nutmeg
- 3 large eggs, room temperature
- 1 jar Cranberry & Apple Preserves
How to make:
- Preheat oven to 350°F. Line a 9x13 baking pan with parchment, letting ends extend up sides; grease paper.
- In a large bowl, combine flour, sugar, spices and oats; stir in melted butter. Reserve 1-1/3 cups crumb mixture for topping; press remaining mixture onto bottom of prepared pan.
- In a large bowl, beat cream cheese, sweetened condensed milk and nutmeg until smooth. Gradually add eggs; beat on low speed just until blended. Pour over crust.
- In a small bowl, stir up the Cranberry & Apple Preserves and spoon over cheesecake layer. Sprinkle with reserved crumb mixture. Bake for 50-55 minutes or until edges are brown and center is almost set.
- Let cool for 1 hour on a wire rack. Refrigerate for at least 2 hours. Lifting with parchment, remove cheesecake from pan. Cut into bars.
