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Cheesecake, Rum Raisin Squares (D)
Source: "Light Jewish Holiday Desserts," by Penny Wantuck Eisenberg
Serves: 16

Oatmeal Crust and Topping:
1/3 cup all-purpose flour, lightly sprinkled into measuring cup
1/2 cup old-fashioned oats
1/4 cup firmly packed light brown sugar
1 tablespoon unsalted butter, melted
2 teaspoons oil
2 teaspoons egg substitute OR 2 teaspoons whisked egg

Cream Cheese Filling:
1/2 cup granulated sugar
4 ounces low-fat cream cheese at room temperature
4 ounces fat-free cream cheese at room temperature
1 large egg at room temperature
2 tablespoons skim milk
2 tablespoons light sour cream
1/2 teaspoon vanilla extract
1 tablespoon dark rum
1/3 cup raisins soaked in hot water for 5 minutes

Preheat the oven to 350F, with a rack in the middle of the oven. Spray-grease an 8"X8" square nonstick pan.

Place the flour, oats, and brown sugar in a food processor bowl and pulse until the oats are ground. Transfer the mixture to a medium bowl. Wipe out the processor bowl, and set aside.

Add the butter and oil to the flour mixture. Stir with a fork to distribute the fats. Add the egg substitute, a little at a time, using your fingers to push the mixture into crumbs. Use only as much as necessary to get the mixture to clump. Press half the crumbs onto the bottom of the prepared pan. Bake 5 minutes. Remove from the oven and set on a cooling rack.

To make the filling, place the granulated sugar and the low-fat and non-fat cream cheeses into the processor bowl. Process until smooth.

Add the egg, milk, sour cream, vanilla, and rum. Pulse-process until well blended. Scrape down the bowl and process for a few seconds. Drain the raisins and add them to the batter. Pour the mixture over the crust and sprinkle with the remaining crumbs.

Bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out with no moist cheese attached.

Cool for 1/2 hour and then refrigerate, uncovered, until completely cool. Cover and chill for several hours or overnight. Cut the cheesecake into 16 squares. The squares can be made 2 days ahead, or frozen for up to 3 months. Defrost in the refrigerator overnight.

Posted by Susan Greene

Nutritional Info Per Serving: 109 Calories (kcal); 3g Total Fat; (26% calories from fat); 3g Protein; 17g Carbohydrate; 18mg Cholesterol; 96mg Sodium