Blueberry Cheesecake Bars

Blueberry Cheesecake Bars
Servings
24
Servings
24
Print Recipe
Blueberry Cheesecake Bars
Servings
24
Servings
24
Print Recipe
Ingredients
Instructions
  1. Preheat the oven to 350°F. NOTE: Images here are of a double batch.
  2. For the shortbread base, food process the flour, brown sugar and salt until mixed and smooth.
  3. Cut the butter into ½-inch pieces, then add to food processor and process until it is all in small crumbs.
  4. Sprinkle the mixture into a 13 x 9-inch baking pan and press it down evenly.
  5. Bake it until it's golden, about 20 minutes.
  6. While the shortbread base is baking, in a separate bowl, beat the cream cheese until it's smooth.
  7. Mix in the eggs...
  8. ... sugar...
  9. ...and vanilla.
  10. Mix very well, until there are no cream cheese lumps. Scrape the bottom of the bowl thoroughly several times.
  11. Evenly spread the preserves over the hot shortbread.
  12. Pour the cream cheese mixture over the preserve layer.
  13. Bake until it's slightly puffed, about 30 minutes. Cool completely in the pan .
  14. Cut into 24 bars. Keep the bars covered and chilled.
Recipe Notes

January 28, 2016
Made these for refreshments for EHS' production of Grease... made a double batch so I had a pan for each of two nights. I baked them as long as stated in the recipe, and they were cooked, but they were very hard to slice neatly (either slightly warm or completely chilled) -- the cream cheese layer drags and gets "shaggy."  I'd suggest baking them longer until the top is toastier colored and firmer, or just not making these for bake sales. Except... that they are so delicious!

February 2, 2010
Made for Pioneer Valley Montessori School Haiti earthquake fundraising bake sale. Really, really good. Recipe from Gourmet, March 1999.

Share this Recipe
Powered byWP Ultimate Recipe