Blueberry-Lemon Cheesecake Bars
Ingredients:
Blueberry Filling:
- 1 cup blueberries, chopped
- 1/4 cup orange juice
- 2 tablespoons sugar
- 2 teaspoons cornstarch
Crumb Mixture:
- 1 1/4 cups all-purpose flour
- 3/4 cup old fashioned or quick-cooking oats
- 3/4 cup firmly packed brown sugar
- 1/2 cup chopped nuts
- 1/2 cup butter
Cream Cheese Filling:
- 1 (8-ounce) package cream cheese, softened
- 2 eggs
- 1/2 cup sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon peel
Directions:
- Preheat oven to 350*F (175*C). Lightly grease the bottom of a 13 x 9 x 2-inch pan. Set aside.
- In a small saucepan combine blueberry filling ingredients; stir until corn starch is dissolved. Cook over medium heat, stirring constantly until thick and bubbly, about 5 minutes. Set aside to cool slightly.
- In a large bowl, combine all crumb mixture ingredients except butter; mix well. Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture firmly in bottom of prepared baking pan. Bake for 10 minutes.
- In a medium bowl mix together the cream cheese filling ingredients with electric mixer on medium speed until well blended; pour into baked crust. Spoon blueberry filling over cream cheese filling, swirl with knife to marbleize. Sprinkle reserved crumb mixture over filling.
- Bake 20 to 25 minutes or until lightly browned.
- Cool completely.
- Cut into bars.
Recipe yields about 36 bars.
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