Blueberry Cheesecake Bars
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 graham crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces (2 packages) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
For the Blueberry Swirl:
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Instructions:
1. Preheat the Oven:
- Preheat your oven to 325°F (163°C).
- Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared baking pan to form an even layer.
- Bake the crust in the preheated oven for 10 minutes. Remove and let it cool slightly while you prepare the filling.
3. Prepare the Blueberry Swirl:
- In a small saucepan, combine the blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens, about 5-7 minutes.
- Remove from heat and let the blueberry mixture cool slightly.
4. Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- Add the sugar and beat until well combined.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract, sour cream, and flour until the mixture is smooth and no lumps remain.
5. Assemble the Cheesecake Bars:
- Pour the cheesecake filling over the cooled crust, spreading it into an even layer.
- Drop spoonfuls of the blueberry mixture over the cheesecake filling.
- Use a knife or skewer to gently swirl the blueberry mixture into the cheesecake, creating a marbled effect.
6. Bake:
- Bake the cheesecake bars in the preheated oven for 35-40 minutes, or until the center is set and the edges are lightly golden.
- Remove from the oven and allow the bars to cool to room temperature, then refrigerate for at least 3 hours or overnight to fully set.
7. Serve:
- Once the cheesecake bars are fully chilled, lift them out of the pan using the parchment paper overhang and cut them into squares.
- Serve and enjoy your delicious blueberry cheesecake bars!
These creamy and tangy blueberry cheesecake bars are a delightful treat for any occasion. Enjoy
