Blueberry Cheesecake Bars
Recipe - Price Rite of Bethlehem
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
- Preheat oven to 350°F and line a 9 inch square baking pan with aluminum foil.
- 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.
- 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.
- Drop tablespoons of blueberry preserves over the top of the cheesecake mixture and use a toothpick to gently swirl them together.
- 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
- Gently lift aluminum foil out of pan and cut cheesecake into bars and serve.
0 minutes
Prep Time
30 minutes
Cook Time
16
Servings
null
Calories
Shop Ingredients
Makes 16 servings
Bowl & Basket Butter Sweet Cream Unsalted, 16 Ounce
$1.99
$0.12/oz
Keebler Pie Crust - Graham, 6 Ounce
$1.99
$0.33/oz
Domino Premium Pure Cane Granulated Sugar, 10 Pound
$5.49
$0.55/lb
Bowl & Basket Eggs Cage Free Brown Large, 12 Each
$2.99
$0.25 each
Badia Vanilla, 4 Fluid Ounce
$1.99
$0.50/fl oz
Not Available
Directions
- Preheat oven to 350°F and line a 9 inch square baking pan with aluminum foil.
- 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.
- 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.
- Drop tablespoons of blueberry preserves over the top of the cheesecake mixture and use a toothpick to gently swirl them together.
- 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
- Gently lift aluminum foil out of pan and cut cheesecake into bars and serve.