Wednesday, June 2, 2010
BLUEBERRY CHEESECAKE BARS
I've found a super-easy dessert you can make with your blue gems. Blueberry Cheesecake Bars are light and luscious, a great party dessert. They're easy to pick up and eat, no need for fork and knife. They stay together, don't crumble easily, and are easy to get out of the pan. I love the intense blueberry flavor. Really, you must try these soon.
Blueberry Cheesecake Bars
Adapted from kraftfoods.com
Bear Rating: 9.5 out of 10
6 Tbsp. butter, melted
1 cup graham crackers
1 cup almonds
2 pkg. (8 oz. each) Philadelphia brand Neufchatel cheese
3/4 cup sugar
2 large eggs
1 tsp. vanilla powder (or vanilla extract)
1/8 tsp. almond extract (optional)
1 jar (10 oz.) Wild Maine Blueberry Preserves (or plain blueberry preserves)
1-1/4 cups fresh blueberries
Heat oven to 350F. In work bowl of food processor, pulse almonds and graham crackers till finely ground. Pour melted butter into a 13x9-inch baking pan. Pour almonds and graham crackers over top. Mix together with a spatula. This is about as easy as it gets.
Top evenly with cream cheese mixture. The cream cheese mixture will just barely cover the berries. In fact, the larger berries will be peeking out at you. Bake about 30 minutes, or until slightly puffed on the edges. Cool completely in pan on wire rack. Cut into 4 rows by 6 rows for 24 bars (roughly 2-1/4" each), or 5 rows x 7 rows for 35 bars (roughly 1.8" each). Store leftovers covered in fridge.
Look at how beautifully the first slice came out of the pan. No crumbles, no mess.