Blueberry Cheesecake Bars
2 dozen bars or 24 (1 bar each) servings
Prep Time: 30 min.
Baking Time: 30 min.
6 - Tablespoons butter, melted
2 - cups Graham Cracker Crumbs
2 - package (8 ounces each) Philadelphia
Cream Cheese, softened
3/4 - cup sugar
2 - eggs
1 - teaspoon vanilla
1 - jar (10 ounces) blueberry jam or
1 - cup blueberries
Preheat oven to 350-degrees F.
In a 13x9-inch baking pan, you want to
mix butter and graham crumbs and press firmly onto bottom of pan.
Refrigerate until ready to use.
Beat cream cheese in large bowl with
electric mixer on medium until creamy.
Add sugar, eggs and vanilla and beat
until well blended. Set aside.
Stir jam in jar until softened and
spread evenly onto crust.
Sprinkle with blueberries and top evenly
with the cream cheese mixture.
Bake 30 min. or until slightly puffed.
Cool completely in pan.
Cut into 24 bars to serve. Store any
leftover bars in tightly covered container in refrigerator up to 3
Alan�s Kitchen Tip:
Line 13x9-inch baking pan with 17x9-inch piece of parchment paper, with
ends of paper extending over sides of pan. Prepare recipe as directed.
When cooled, run knife along side of pan and gently lift cheesecake bars
out using paper handles. You should have no sticking problem!
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