Blueberry Cheesecake Bars

For the Crust:
  • 1 c. graham cracker crumbs
  • ¼ cup sugar
  • ½ cup flour
  • 1 tablespoon cinnamon
  • ½ cup butter, melted
For the Filling:
  • 1 egg at room temperature
  • ⅓ cup sugar
  • 12 ounces cream cheese, softened
  • 2 teaspoons vanilla
  • 10 oz. blueberry sauce or blueberry pie filling

Preheat the oven to 350° F, coat an 8x8 inch pan with cooking spray. Set aside.

Pulse the graham cracker crumbs, sugar, flour, and cinnamon in a food processor to combine. Add the melted butter and continue to pulse another 30 seconds. Press the mixture into the prepared pan. Bake 5 minutes.

In a large bowl, whisk together the egg and sugar until foamy. Add the cream cheese and vanilla; beat until smooth. Pour the mixture on top of the partially baked crust. Drop the blueberry sauce evenly over the top of the cheesecake filling and run a knife through it to form swirls.

Bake the bars for 20 minutes or until the cheesecake is set. Allow the bars to cool for 30 minutes, then continue cooling in the fridge. When completely cooled, cut and serve. Store in an airtight container in the fridge.

  • Yields: 12 servings
  • Preparation Time: 40 minutes
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