National Blueberry Cheesecake Day
These are absolutely addicting. You want to eat the whole pan, but luckily they are too rich to do so. I have never had blueberry cheesecake before, but whoever thought up this combination was on to something – they work so well together! My bars ended up being kind of a blueberry-cheesecake swirl (we’ll not talk about the mistake I made that lead to this decorative decision) but with only 3/4 cup of preserves, the swirl is not very prominent. So, if you are going to do the swirl as a choice, not a last-minute decision, then I would increase the amount of preserves that you use. Or even if you aren’t going to do the swirl, increase the amount anyway – the more blueberries the better!
Blueberry Cheesecake Bars
1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
16 ounces cream cheese, softened
2 large eggs
3/4 cup sugar
1 teaspoon vanilla
3/4 cup blueberry or other fruit preserves
- Preheat oven to 350 degrees F.
- Cut butter into 1/2-inch pieces and add to a food processor process with the flour, brown sugar, and salt. Process until mixture resembles coarse meal. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and press evenly onto bottom. Bake in the middle of oven until golden, about 20 minutes.
- In a medium bowl, using an electric hand mixer, beat the cream cheese until smooth. Add eggs, sugar, and vanilla and beat until combined.
- Evenly spread preserves over hot shortbread and pour cream-cheese mixture over it. Bake in middle of oven until slightly puffed, about 30 minutes. Cool completely in pan and cut into 24 bars.