Lemon-Blueberry Pretzel Cheesecake Squares

Lemon-Blueberry Pretzel Cheesecake Squares
Lemon-Blueberry Pretzel Cheesecake Squares

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    roll (16.5 oz) Pillsbury® refrigerated sugar cookies

  • 1 1/2

    cups coarsely crushed pretzels

  • 1

    pint (2 cups) blueberries

  • 3

    packages (8 oz each) cream cheese, softened

  • 1/2

    cup sugar

  • 2

    teaspoons vanilla

  • 2

    tablespoons grated lemon peel

  • 3

    eggs

  • Additional 2 cups blueberries for garnish, if desired

Directions

DIRECTIONS 1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. 2 In medium bowl, break up cookie dough. Stir or knead in 1 cup of the pretzel crumbs. Press cookie dough evenly in bottom of pan. (If dough is sticky, use floured fingers.) Bake 5 minutes. Place 2 cups blueberries evenly on crust. 3 In medium bowl, beat cream cheese, sugar, vanilla and lemon peel with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and creamy. Gently spoon evenly over blueberries. 4 Bake 27 to 33 minutes or until set at least 2 inches from edge of pan but center still jiggles slightly when moved (it will become firm during refrigeration). Cool 1 hour. Refrigerate about 1 1/2 hours or until chilled and firm. Cut into 8 rows by 3 rows. 5 Spoon 1 teaspoon of the remaining pretzel crumbs and a few blueberries over each serving. Line pan with foil to make cutting bars easier and cleanup a snap. To quickly soften cream cheese, remove from wrapper and place on microwavable plate. Microwave uncovered on Medium (50%) 30 seconds; let stand 1 to 2 minutes.

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