Blueberry Cheesecake Bars

photo by:kraft

Go ahead, set the bar higher. More impressive than brownies, this crowd-pleasing dessert sports juicy blueberries and creamy cheese cake on a delicate graham cracker crust.

time

prep:

20 min

total:

50 min

servings

total:

24 servings

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What You Need

Tbsp. butter, melted

cups HONEY MAID Graham Cracker Crumbs

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4

cup sugar

eggs

tsp. vanilla

jar (10 oz.) blueberry preserves

cup blueberries

Make It

HEAT oven to 350ºF.

MIX butter and graham crumbs in 13x9-inch pan; press onto bottom of pan. Refrigerate until ready to use.

BEAT cream cheese in large bowl with mixer until creamy. Add sugar, eggs and vanilla; beat until well blended. Stir jam in jar until softened; spread evenly onto crust. Top with berries, then cream cheese mixture.

BAKE 30 min. or until slightly puffed. Cool completely before cutting into bars.

Kraft Kitchens Tips

Healthy Living

Trim 3 grams of fat calories per serving by preparing with PHILADELPHIA Neufchatel Cheese. Plus, you'll save 10 calories per serving, too!

Make it Easy

Line 13x9-inch pan with 17x9-inch piece of parchment paper, with ends of paper extending over sides. Prepare recipe as directed. When cooled, run knife around sides of pan, then gently lift cheesecake out using paper handles. No sticking problem!

How to Store

Store in tightly covered container in refrigerator up to 3 days.

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poohbear13283

posted:5/9/2007

This is excellent one summer I had to make 6 of them!!!!

kess1962

posted:5/2/2007

My family went nuts over this :).

c9111

posted:4/16/2007

Took a plate full of these to a party and every single one was eaten. I received several compliments.

fletcherfamily5

posted:3/31/2007

This was as easy as it sounds and a huge hit with the dinner group I fixed it for. It will definitely be a part of my entertaining repetoir.

chdiehl

posted:3/27/2007

Incredibly easy and very delicious! I followed other reviewers' suggestions to use parchment paper, and I also used frozen blueberries instead of fresh ones. I prepared the recipe, then let it sit overnight in the refrigerator before baking. I had to bake it closer to 40 minutes, but it turned out great. Would highly recommend this recipe!

madsmama

posted:3/17/2007

Yum, yum,yum. I love blueberries & cheesecake, so this was heavenly!

a cook

posted:3/12/2007

My mom loved this receipe. Every birthday she wants this LOL wonderful

lwnewman

posted:3/6/2007

Very good but very rich. I used a mixture of 1/2 cup sugar with 1/2 cup of Splenda. It was easy to put together and looks pretty in the dish. I would definitely make this again.

KEITHEVIANIAK

posted:1/22/2007

This was the second time I made this recipe. First time was the original recipe. This time I used strawberry preserves 18 oz jar, and opted out of the whole/cut fruit part. It was wonderful.

missbeeblue

posted:11/29/2006

I have made this twice now, only i did change it slightly. I used splenda, in place of sugar, blueberry pie filling instead of jam, then 2 cups of berries from my freezer. The cheese mix covers it bakes nicely ...and...its a real hit! Delicious thank you kraft foods!