Blueberry Cheesecake Bars
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.
Shop Ingredients
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.