A Monday Recipe: Blueberry Cheesecake Bars
These are unbelievably good, but I think the weight of the "goodness" falls on the quality and flavor of the blueberry jam in the recipe. I used my homemade blueberry preserves for this. I will put my changes to the recipe in parenthesis after the ingredient.
6T butter, melted
2c graham cracker crumbs (one "packet")
8 oz cream cheese, softened
2 large eggs
1 8oz jar blueberry jam (I used 2 pint jars of preserves)
Preheat the oven to 350f. Pour melted butter into 9x13 pan (a smaller pan would be better, IMO..this is why I had to use so much preserves and my 'cheesecake' was so thin).
Sprinkle crumbs evenly over the butter and pat down firmly for the crust. Beat the cream cheese until smooth, then add sugar, eggs and vanilla. Beat until smooth and well blended and set aside. Stir jam inside of jar to soften, then spread over the crust (IMO, the crust is to crumbly for any spreading to happen.
I used small teaspoons-ful then mashed them down). Sprinkle with the fresh blueberries. Top with cream cheese mixture. I had to pour this slowly in a small stream in order to cover the filling. In a smaller pan, this wouldn't be as much of an issue.
Bake 30 minutes or until slightly puffed up and set. Cool completely in pan. Refrigerate leftovers.
at 7:30 AM