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Blueberry Cheesecake Bars

August 20, 2013 By Elizabeth@ Pine Cones and Acorns 14 Comments

Good Monday morning! I hope that you had a great weekend! Mine was a mixture of a little work, a little fun and a lot of grey weather. Thankfully not the rain that they predicted. Between the rain, the fires and the flooding and the scorching heat this has been a crazy summer for many weather wise. 


As I typically do on the weekend, I test out new recipes and this weekend was no exception. In fact I made one of the most delicious desserts and now my current new favorite. I personally love cheesecakes but sometimes do not want the hassle of a spring-form pan, a water bath and all of the rest. This was one of those times, so  I decided to make a bar recipe as they are quick and easy. In addition I wanted to use up a batch of blueberries and some leftover crumbled topping from a coffeecake that I will share with you later. The combination of all three is so good. The buttery topping compliments the creamy cheesecake and the tart berries and lemon are refreshing, especially on a summer day. 



Blueberry Cheesecake Bars with Crumb Topping

Recipe Adapted from Tyler Florence Food Network

Filling:
16 oz. cream cheese, ROOM TEMPERATURE
1/2 cup sugar
2 eggs, ROOM TEMPERATURE
2 lemons zested and juiced

1 tablespoon Nielsen-Massey vanilla extract

Blueberries:

2 teaspoon sugar


1 tablespoon fresh lemon juice


1 cup fresh blueberries




Graham cracker/Cookie crust:


2 tablespoons of sugar

dash of cinnamon

10 graham crackers

1/2 stick butter melted

Topping:

1 cup all-purpose flour


1/4 cup brown sugar


1/4 cup sugar


1/2 teaspoon of cinnamon


7 tablespoons of cold butter



DIRECTIONS:


1. Preheat oven to 325 degrees. Line an 9 X 9 square baking pan with parchment paper, this will allow for easy removal and cutting.


2. In a medium size mixing bowl combine crust ingredients, then spread into the pan. Use the back of a cup to press crumbs evenly. Bake for 10 minutes. Remove from oven and cool.


3. In a small mixing bowl, combine all blueberry ingredients, mix gently and set aside. 


4. In a medium size mixing bowl, combine all ingredients for topping. Cut the butter in with a pastry blender, fork or hands until the mixture resembles small crumbs. Set this aside. 


5. In the bowl of a stand mixer, beat together ROOM TEMPERATURE cream cheese, and sugar until smooth.  Then add vanilla and eggs one at a time. Mix until incorporated.

6. Pour the cheesecake batter over the baked and cooled crust. Spread evenly with a spatula. Spread blueberry mixture over top, evenly covering the cheesecake. Add crumb topping and spread so mixture is even. 

6. Bake for 435-40 minutes or until the cheesecake is slightly jiggly and the crumble is golden brown. Cool to room temperature then refrigerator at least 3 hours, preferably overnight.  Remove bars from pan then cut, serve and enjoy!

NOTE: I used a combination of sugar cookies and graham crackers for my crust. Also for this recipe I made a half a batch in a smaller pan. That is why my bars seem thin. Also, I made two cheesecakes, the first using this recipe, the second one I used my Blueberry Compote Recipe and it was excellent too!

Do tell, what did you make, read, bake or cook this weekend? I am all ears and would love to hear!

I hope that you have a fabulous day!

Linking to:

Savvy Southern Style

I Should be Mopping Up the Floors



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Filed Under: Recipe Tagged With: Desserts, recipes

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Reader Interactions

Comments

  1. Palomasea says

    August 19, 2013 at 6:30 am

    And a happy (early) Monday to you too, dear Elizabeth!! These look amazing…I love the combination of blueberries and lemon…

    We are having hot days again, but there has been a strong breeze…
    Enjoyed a lovely Japanese Festival on Sunday…will post on it very soon…

    I wish your a great week, my friend, and I am off to catch up on your posts…
    Hugs,
    – Irina

    Reply
  2. Castles Crowns and Cottages says

    August 19, 2013 at 11:57 am

    Good morning beautiful! Blueberries are FOREVER! No matter where you put them, they are the best.

    Enjoy your Monday! Anita

    Reply
  3. Bonnie says

    August 19, 2013 at 1:58 pm

    As always your baking creation looks divine. I am buried under school preparations at present. I am hoping to be finished in time to have a relaxing few days before the actual first day of school. Have a marvelous Monday.

    Reply
  4. William Kendall says

    August 19, 2013 at 6:24 pm

    Oh, yum yum yum….

    Reply
  5. Sandy at You May Be Wandering says

    August 19, 2013 at 6:45 pm

    These look SO good, Elizabeth! I bought a huge container of blueberries so I will definitely try them.

    Enjoy your day! xoxo

    Reply
  6. Leslie Harris says

    August 19, 2013 at 7:03 pm

    OMG. My mouth is watering. I just downloaded this recipe and as soon as life gets back to normal I'm making these! Thanks for sharing this. 🙂

    Reply
  7. michele says

    August 20, 2013 at 12:20 am

    i am soooooo making this for my friends. i will have to share it since it sounds fattening, but oooh la la, what a treat!

    have a lovely week.

    michele

    Reply
  8. Woodside Park says

    August 20, 2013 at 12:22 am

    Oh my gosh, I seriously want those! We just finished dinner, and I'm now catching up on my favorite blog reads. Was going to skip dessert tonight. Now I need to run out and find something sweet!!
    x Loi

    Reply
  9. Woodside Park says

    August 20, 2013 at 12:23 am

    PS – I had the best blueberries in Maine this summer.

    Reply
  10. Sunday Taylor says

    August 20, 2013 at 3:03 am

    Those look amazing! This weekend I made a zucchini soup and bruschetta. I realize what was missing…dessert! Thanks for another great recipe!

    Reply
  11. The enchanted home says

    August 20, 2013 at 10:16 am

    This is downright mean. OMG this is sooooooo up my alley, I may just have to oblige and make these. Plus I know my kids would love them you know thats the ONLY reason I would be making them (wink)…..

    Reply
  12. Maria says

    August 23, 2013 at 12:38 am

    Mmmm these bars look wonderful! I've been wanting to make some cheesecake bars too, I just couldn't decide what kind! These blueberry ones sound so delicious!

    Reply
  13. Unknown says

    June 28, 2015 at 3:20 pm

    I made these DELICIOUS Blueberry Cheesecake Bars Yesterday with one twist on it. I used fresh Key limes instead of Lemons, OMG ….YUMMY !!! Sweet/ tart was great!!! THANK YOU FOR THIS RECIPE!!!!!!

    Reply
    • Elizabeth@ Pine Cones and Acorns says

      June 28, 2015 at 3:28 pm

      Michele, what a great idea! I have to try it with key limes the next time I make them! It is one of my favorites. Thanks for the tip and I am happy that you liked the bars.

      Reply

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Hi, I'm Elizabeth. I'm "mad for plaid", a good book, a cup of hot chocolate and my pups. Join me as I find the beauty in life and elevate the everyday.

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