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Price Rite of Bethlehem

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Price Rite of Bethlehem
1001 8th Avenue
Bethlehem, PA 18018
6108822356
Mon-Sat 8am-9pm Sun 8am-8pm
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Build a Shopping Listat Price Rite of Bethlehem

Price Rite of Bethlehem

You've selected Build a Shopping List
Price Rite of Bethlehem
1001 8th Avenue
Bethlehem, PA 18018
6108822356
Mon-Sat 8am-9pm Sun 8am-8pm
BlueberryCheesecakeBars.jpeg
BlueberryCheesecakeBars.jpeg
Blueberry Cheesecake Bars
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Recipe - Price Rite of Bethlehem
BlueberryCheesecakeBars.jpeg
Blueberry Cheesecake Bars
0
Servings16
Cook Time30 Minutes
Ingredients
1/3 cup Bowl & Basket butter, melted
1 ½ cups graham cracker crumbs
¼ cup plus 5 tbsp Bowl & Basket granulated sugar, divided (follow steps)
1 large egg
1 tsp vanilla extract
1/3 cup Wholesome Pantry blueberry preserves
Directions
  1. Preheat oven to 350°F and line a 9 inch square baking pan with aluminum foil.
  2. For the crust: combine all crust ingredients (butter, graham cracker crumbs, 3 TBSP granulated sugar ) and whisk until well combined. Press graham cracker mixture into the lined pan and bake for 5 minutes. Let it sit and cool while filling is prepared.
  3. For the filling: using a hand mixer (or stand mixer) beat cream cheese until smooth, at least 30 seconds. Once smooth, beat in sugar ( 1/4 cup plus 2 TBSP ), mixing until well incorporated. Then, beat in egg and vanilla until whole mixture is smooth and creamy, approximately 2-3 minutes. Pour cheesecake mixture onto cooled crust, using a spatula to smooth it out evenly.
  4. Drop tablespoons of blueberry preserves over the top of the cheesecake mixture and use a toothpick to gently swirl them together.
  5. Bake cheesecake bars for 30-35 minutes, or until the edges are lightly browned but the center still has a little wiggle to it. Allow bars to cool for 30 minutes at room temperature on a wire rack before chilling in the refrigerator for at least two hours or overnight if desired
  6. Gently lift aluminum foil out of pan and cut cheesecake into bars and serve.
0 minutes
Prep Time
30 minutes
Cook Time
16
Servings
svg/info/recipe-calories Created with Sketch.
null
Calories

Shop Ingredients

Makes 16 servings
1/3 cup Bowl & Basket butter, melted
an image
Bowl & Basket Butter Sweet Cream Unsalted, 16 Ounce
$1.49
was $1.99
$0.09/oz
1 ½ cups graham cracker crumbs
an image
Keebler Pie Crust - Graham, 6 Ounce
$1.99
$0.33/oz
¼ cup plus 5 tbsp Bowl & Basket granulated sugar, divided (follow steps)
an image
Domino Premium Pure Cane Granulated Sugar, 10 Pound
$5.79
$0.58/lb
1 large egg
an image
Bowl & Basket Eggs Cage Free Brown Large, 12 Each
$1.99
was $2.49
$0.17 each
1 tsp vanilla extract
an image
Badia Vanilla, 4 Fluid ounce
$1.99
$0.50/fl oz
1/3 cup Wholesome Pantry blueberry preserves
Not Available

Directions

  1. Preheat oven to 350°F and line a 9 inch square baking pan with aluminum foil.
  2. For the crust: combine all crust ingredients (butter, graham cracker crumbs, 3 TBSP granulated sugar ) and whisk until well combined. Press graham cracker mixture into the lined pan and bake for 5 minutes. Let it sit and cool while filling is prepared.
  3. For the filling: using a hand mixer (or stand mixer) beat cream cheese until smooth, at least 30 seconds. Once smooth, beat in sugar ( 1/4 cup plus 2 TBSP ), mixing until well incorporated. Then, beat in egg and vanilla until whole mixture is smooth and creamy, approximately 2-3 minutes. Pour cheesecake mixture onto cooled crust, using a spatula to smooth it out evenly.
  4. Drop tablespoons of blueberry preserves over the top of the cheesecake mixture and use a toothpick to gently swirl them together.
  5. Bake cheesecake bars for 30-35 minutes, or until the edges are lightly browned but the center still has a little wiggle to it. Allow bars to cool for 30 minutes at room temperature on a wire rack before chilling in the refrigerator for at least two hours or overnight if desired
  6. Gently lift aluminum foil out of pan and cut cheesecake into bars and serve.