Wk 38 – Blueberry Crumble Cheesecake Bars

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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Filed under 52 Week Challenge, Junior League Recipes, Recipes

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