Blueberry Crumble Cheesecake Bars
2 cups all-purpose flour
½ cup packed light brown sugar
1 cup (2 sticks) butter
1 cup fresh or frozen blueberries
3 tablespoons water
¼ cup granulated sugar
2 teaspoons fresh lemon juice
1 cup fresh blueberries
16 ounces cream cheese, softened
½ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup light brown sugar
½ cup quick-cooking oats
½ cup (1 stick) butter, softened
Preheat the oven to 350 degrees. Mix 2 cups flour and ½ cup brown sugar in a medium bowl. Cut in 1 cup butter with a pastry blender until crumbly. Press evenly in a 9×13 inch baking pan lined with foil. Bake for 15 minutes until light brown.
Combine 1 cup blueberries, the water, ¼ cup granulated sugar and the lemon juice in a small saucepan and mix well. Cook over medium heat for 10 minutes. Add 1 cup blueberries. Cook for 8 minutes, stirring frequently. Keep warm.
Beat cream cheese and ½ cup granulated sugar at medium speed in a mixing bowl until smooth. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Pour over the warm crust.
Spoon blueberry mixture evenly over the cream cheese mixture.
Mix 1 cup flour, 1 cup brown sugar, the oats and ½ cup butter in a bowl until crumbly. Sprinkle over the blueberry layer. Bake for 30 to 35 minutes or until the filling is set. Cut into bars. Serve warm or cold.
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