BLUEBERRY SWIRL CHEESECAKE BARS | BETTER HOMES & GARDENS
These blueberry cheesecake bars start with a sugar cookie crust and finish with a decadent homemade cheesecake recipe. For a sweet touch, dust this baked blueberry dessert recipe with powdered sugar before serving.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 3 hours 5 minutes
Prep Time 25 minutes
Yield 36 bars
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan; set pan aside.
- In a small saucepan stir together the 2 tablespoons granulated sugar and the cornstarch. Stir in blueberries and orange juice. Cook and stir over medium heat until thickened and bubbly. Remove from heat and set aside.
- For crust, in a large mixing bowl stir together the 2 cups flour and the powdered sugar. Cut in butter until fine crumbs form and mixture starts to cling together (mixture will still be crumbly). Pat mixture firmly into prepared pan. Bake for 20 minutes.
- Meanwhile, in a medium bowl beat cream cheese, the 1/2 cup granulated sugar, and the 1 tablespoon flour until smooth. Beat in eggs and vanilla until combined. Pour over hot baked crust, spreading evenly. Spoon blueberry mixture in small mounds over the cheese layer. Use a thin metal spatula or table knife to marble the mixtures together.
- Bake for 20 minutes more or until center is set. Cool in pan on a wire rack for 1 hour. Cover and chill at least 1 hour. Remove uncut bars from pan by lifting foil. Cut into bars. Store in an airtight container in the refrigerator up to 2 days. if desired, sift powdered sugar over bars just before serving.
Nutrition Facts : Calories 120 calories, CarbohydrateContent 12 g, CholesterolContent 32 mg, FatContent 8 g, ProteinContent 2 g, SaturatedFatContent 5 g, SodiumContent 61 mg, SugarContent 6 g
CONTEST-WINNING BLUEBERRY SWIRL CHEESECAKE RECIPE: HOW TO ...
This is my favorite blueberry cheesecake recipe, which I often make for family get-togethers. —Cathy Medley, Clyde, Ohio
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 40 minutes
Cook Time 40 minutes
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside. , For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle with 3 tablespoons blueberry mixture; cut through batter with a knife to swirl., Return pan to baking sheet. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with remaining blueberry sauce. Refrigerate leftovers.
Nutrition Facts : Calories 424 calories, FatContent 28g fat (16g saturated fat), CholesterolContent 129mg cholesterol, SodiumContent 262mg sodium, CarbohydrateContent 38g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 7g protein.
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