Blueberry Cheesecake Bars (Shortbread Crust) |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 24 |
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I can't remember where I got this, but it rocks. One happy accident which I didn't do this time, is to mix the pie filling or preserves into the cheesecake batter. Makes it more stable for transport and handling. Ingredients:
3/4 cup unsalted butter |
2 cups all-purpose flour |
1/2 cup brown sugar, packed |
1/2 teaspoon salt |
16 ounces cream cheese, softened |
2 large eggs |
3/4 cup sugar |
1 teaspoon vanilla |
3/4 cup blueberry preserves |
Directions:
1. Preheat oven to 350°. Cut butter into 1/2 inch cubes. In a food processor, add cubed butter, flour, brown sugar, and salt.
2. Process until mixture forms small lumps.
3. Sprinkle into a greased 13 x 9 x 2 inch baking pan, pressing down with spatula to form crust.
4. Bake in the middle of oven until golden brown, about 20 minutes.
5. In a bowl whisk cream cheese until smooth then add eggs, white sugar and vanilla.
6. Evenly spread preserves over hot shortbread for traditional look then cover with cheesecake mixture. For a more stable bar, mix preserves into batter.
7. Bake for 20 minutes. Cool completely, then refrigerate at least 3 hours ( good luck with that step).
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