Lemon Blueberry Cheesecake Bars

For Base:
  • 2 tablespoon sugar
  • 1/8 tablespoon ground cinnamon
  • 9 graham crackers
  • 1/2 stick unsalted butter, melted

For the Filling:

  • 16 ounces cream cheese, room temperature
  • 2 eggs
  • 1/4 c. lemon juice
  • 1/4 c. lemon curd
  • 1/2 cup sugar
  • 1 1/2 cups fresh or frozen blueberries -- fresh will bleed less, so favor them

Preheat oven to 325 degrees F.

Spray the bottom of a 9 by 9-inch baking pan with cooking spray. In a food processor, process the sugar, cinnamon and graham crackers until you have the consistency of breadcrumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the prepared baking pan and firmly pat down with the bottom of a glass. Bake for about 12 minutes, or until set.

Meanwhile, add the cream cheese, eggs, lemon juice, lemon curd and sugar to the food processor and pulse until well combined. It should have a smooth consistency. Pour onto the cooked graham cracker base and then sprinkle with blueberries. They will sink slightly but should be half exposed.

Bake in the oven for 35-45 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely before Refrigerating for at least 3 hours. Once set, slice into 10 rectangular bars.

  • Yields: 10 servings
  • Preparation Time: 4 hours, including chilling time
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