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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a cook

posted:8/16/2006

I used blueberries that I picked and then individually froze (instead of fresh). I spread them out on the crust and let it sit for a while to let them thaw slightly.

a cook

posted:8/12/2006

This recipe turned out great. Other fruits as mentioned in other comments would be a nice change. I used half regular and half low-fat cream cheese. Everyone liked it and it was a light summer treat.

gayla118

posted:8/8/2006

The taste was excellent. The texture of the cream cheese mixture was more runny than solid.

Lagez

posted:8/3/2006

These were fantastic! Family members couldn't stop raving about them. I gave out many copies of this recipe.

Dragonfly975

posted:8/1/2006

My Grandma caught site of this recipe after I printed it and forgot to take it home. She bought all the ingredients and had them laid out the next time I came for dinner. I had to make them right then and there. She couldn't wait for them to cool. Two days later....they were gone! And she bought more cream cheese and strawberries this time!!

cherrudy11805

posted:7/25/2006

This was great! everyone loved them, will make again soon.

Kathylowder

posted:7/19/2006

This is easy to make and it would be great for company because it "shows" well. I used more blueberries than the recipe called for because they are in season and they are cheaper AND tastier to use.use

loavanilla

posted:7/14/2006

We love this one. I used vanilla wafers instead of graham the second time- sweeter.

bmboss

posted:7/12/2006

I used blackberries instead and left out the jelly/jam. Very good. I can not keep a pan of this in the house for more than 2 days.

a cook

posted:7/10/2006

I used crushed vanilla wafers for the crust and wild blueberry pie filling instead of jam. It was superb and my family loved it. I would definitely make it a lot. Thinking of using pineapple or cherries also to see how it works out.