Desserts

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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Kerri1221

posted:1/7/2012

I am not sure what happened, but mine were not able to be cut into bars. It was too crumbly, but the flavor was still amazing and will definitely try it again! The way it turned out would have been excellent as an ice cream topper!

kmorgan2007

posted:11/23/2011

I have made these multiple times. Easy to do and everyone loves them! I do blackberries and raspberries with raspberry preserves and add a little sugar and cinnamon to the crust. It also takes more butter for the crust.

tiffmurray

posted:9/7/2011

I recommend to remove the bars from the pan once cooled. The crust tends to get soggy once refrigerated and are hard to remove from the pan.

SCLAWSON1975

posted:6/13/2011

THESE ARE WONDERFUL. BE SURE TO BEAT THE EGGS IN ONE AT A TIME OR THE TOP WILL BE CRACKED WHEN IT COMES OUT OF THE OVEN.

Lorraine Smith

posted:12/23/2010

A real hit for anyone with a sweet tooth!

sarabelle09

posted:10/3/2010

Brought it to work. Everyone loved it.

Jacqueline659

posted:8/3/2010

I made these bars for our church picnic and they were a big hit! I used homemade wild blueberry jam and fresh wild blueberries. They were delicious and so easy to make!

lexi424

posted:6/1/2010

I made these for our engagement party and they were great!

cassandra1974

posted:3/22/2010

My family loved these. It's the perfect marriage of blueberry pie and cheesecake. I put a Tbsp. of fresh lemon juice and the zest of 1 lemon in the batter and it was delicious.

a cook

posted:2/14/2010

Absolutely amazing! Unfortunately, I could not find blueberry preserves or jam so I substituted for blackberry preserves and blackberries. It was still delicious regardless, and I will make them again using strawberry preserves and strawberries or perhaps raspberries. Maybe peach? This is definitely a favorite.