Ingredients
CRUMB TOPPING
* 2 1/3 cup A/P Flour
* 2 1/3 cup Old Fashioned Oats
* 1 teaspoon Sea Salt
* 2 teaspoons Baking Powder
* 1 cup Brown Sugar
* 1 cup Granulated Sugar
* 1 cup Cold Cubed Butter
LEMON CHEESECAKE FILLING
* 8 oz Cream Cheese, Room Temperature
* 3 whole Egg Yolks
* 1 teaspoon Lemon Zest
* 28 oz Sweetened Condensed Milk
* 1 cup Lemon Juice, Fresh Squeezed
Directions
1. Preheat oven to 350 degrees.
2. Butter a 9″x13″ pan. Line with parchment paper and butter parchment paper for easy removal.
CRUMB TOPPING
1. In a mixer add flour, oats, sea salt, baking powder, brown sugar, and granulated sugar. Mix until well combined. Add butter and mix until crumbly on medium-low speed.
2. Press half of the crumb mixture into the bottom of prepared pan. Set the other half aside.
LEMON CHEESECAKE FILLING
1. In a mixer fitted with a whisk attachment beat cream cheese until light and fluffy over medium-high speed.
2. Add egg yolks one at a time beating well between each addition. Scrape sides of bowl as needed. Add vanilla and lemon zest, mix until combined.
3. While mixing on medium speed drizzle in sweetened condensed milk and beat for 3 minutes on medium-high speed.
4. Turn mixer to low, and add lemon juice. Mix until well combined scraping sides of bowl as needed.
5. Pour creamy lemon cheesecake filling into crust, and top with remaining crumb mixture.
6. Bake for 30 minutes.
7. Cool bars to room temperature, and refrigerate until cold.
