Blueberry Crumble Cheesecake Bars
Mar 5, 2020 3:02:50 GMT -5
Post by maybetoday on Mar 5, 2020 3:02:50 GMT -5
BLUEBERRY CRUMBLE CHEESECAKE BARS
Blueberry Crumble Cheesecake Bars have a buttery crust, creamy cheesecake filling and a sweet crumble topping.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour + 3 hours chill time
Yield: makes 16 bars
INGREDIENTS
For the Crust:
8 sheets of graham crackers
1/4 cup butter melted
2 tbsp brown sugar
pinch of salt
For the Cheesecake:
16 oz. cream cheese at room temp.
1/2 cup sugar
2 eggs at room temp.
1/2 cup sour cream
1/4 tsp salt
1 1/2 cups fresh blueberries
For the Crumble Topping
1/2 cup all purpose flour
1/4 cup brown sugar, packed
4 tbsp salted butter, cold
1/2 cup quick cooking oats
1/4 cup sliced almonds
INSTRUCTIONS
Preheat oven to 325 degrees F. Line a 9×9 inch baking pan with parchment paper and set aside.
For the Crust:
Place the graham crackers in a zip close bag and use a rolling pin to crush into fine crumbs.
Add the melted butter, brown sugar and a pinch of salt to the bag and mix until combined.
Press evenly to cover the bottom of the lined baking pan. Bake for 10 minutes, remove from oven, but keep oven set to 325 degrees F.
For the Cheesecake:
Place cream cheese and sugar in the bowl of your mixer and beat until smooth. Add one egg at a time and continue to mix. Add the sour cream and salt and mix until smooth, making sure to scrape down the sides of the bowl occasionally.
Pour the mixture onto the prepared crust, then sprinkle the blueberries evenly on top.
For the Crumble:
Combine the flour, brown sugar and butter in a bowl and use a fork or pastry cutter to create a coarse mixture. Stir in the oats and almonds then sprinkle over the top of the blueberries.
Bake for 35-40 minutes or until the center is only slightly jiggly. Let cool at room temperature before placing in the fridge for 3 hours to chill.
Use the parchment paper to pull the cheesecake out of the pan and cut into bars. Enjoy.
link
Blueberry Crumble Cheesecake Bars have a buttery crust, creamy cheesecake filling and a sweet crumble topping.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour + 3 hours chill time
Yield: makes 16 bars
INGREDIENTS
For the Crust:
8 sheets of graham crackers
1/4 cup butter melted
2 tbsp brown sugar
pinch of salt
For the Cheesecake:
16 oz. cream cheese at room temp.
1/2 cup sugar
2 eggs at room temp.
1/2 cup sour cream
1/4 tsp salt
1 1/2 cups fresh blueberries
For the Crumble Topping
1/2 cup all purpose flour
1/4 cup brown sugar, packed
4 tbsp salted butter, cold
1/2 cup quick cooking oats
1/4 cup sliced almonds
INSTRUCTIONS
Preheat oven to 325 degrees F. Line a 9×9 inch baking pan with parchment paper and set aside.
For the Crust:
Place the graham crackers in a zip close bag and use a rolling pin to crush into fine crumbs.
Add the melted butter, brown sugar and a pinch of salt to the bag and mix until combined.
Press evenly to cover the bottom of the lined baking pan. Bake for 10 minutes, remove from oven, but keep oven set to 325 degrees F.
For the Cheesecake:
Place cream cheese and sugar in the bowl of your mixer and beat until smooth. Add one egg at a time and continue to mix. Add the sour cream and salt and mix until smooth, making sure to scrape down the sides of the bowl occasionally.
Pour the mixture onto the prepared crust, then sprinkle the blueberries evenly on top.
For the Crumble:
Combine the flour, brown sugar and butter in a bowl and use a fork or pastry cutter to create a coarse mixture. Stir in the oats and almonds then sprinkle over the top of the blueberries.
Bake for 35-40 minutes or until the center is only slightly jiggly. Let cool at room temperature before placing in the fridge for 3 hours to chill.
Use the parchment paper to pull the cheesecake out of the pan and cut into bars. Enjoy.
link
