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Georgia Blueberry & Lemon Cheesecake Bars

Georgia Blueberry Filling

  • 1 cup Georgia blueberries, chopped
  • 2 tablespoons sugar
  • 1/4 cup orange juice
  • 2 teaspoons corn starch

  Preheat oven to 350 degrees F.

Lightly grease the bottom of a 9 x 13-inch pan.  In a small sauce-pan combine blueberry filling ingredients; stir until corn starch is dissolved.  Cook over medium heat, stirring constantly until thick and bubbly (about 5 minutes).  Set aside to cool completely.

Meanwhile, in a large bowl, combine all crumb mixture ingredients except margarine; mix well.  Using a pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.  Reserve 1 cup of crumb mixture for topping.  Press remaining crumb mixture firmly in bottom of greased pan.  Bake for 10 minutes.

While crust is baking, in a medium bowl, mix together the cheesecake filling with electric mixer on medium speed until well blended; pour into baked crust. Spoon Georgia blueberry filling over cheesecake filling, swirl with knife to blend. Sprinkle reserved crumb mixture over filling. Bake 20 to 25 minutes or until lightly browned. Cool completely. Cut into bars.

Crumb Mixture

  • 1 1/4 cups flour
  • 1/2 cup chopped nuts
  • 3/4 cup rolled oats
  • 1/2 cup margarine, chilled
  • 3/4 cup firmly packed brown sugar

Cheesecake Filling

  • 1 (8 oz.) package Neufchatel Cheese, softened
  • 2 tablespoons fresh lemon juice
  • 2 eggs
  • 1 teaspoon grated lemon peel
  • 1/2 cup sugar

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