Lemon-Blueberry Cheesecake Bars

By TrayH

Bright lemon and sweet blueberries combine for these tasty cheesecake bars.

Ingredients

• For Crust
• 9 graham cracker rectangles
• 2 tablespoons granulated sugar
• 1 teaspoon grated lemon peel
• 1/4 cup butter, melted
• For Filling
• 2 packages (8 oz each) cream cheese, softened
• 2 eggs
• 2 tablespoons grated lemon peel
• 1/4 cup fresh lemon juice
• 1/2 cup granulated sugar
• 2 cups fresh blueberries or frozen blueberries (thawed) (from 8-oz bag)
• For Streusel Topping
• 1 cup packed brown sugar
• 3/4 cup Gold Medal® all-purpose flour
• 6 tablespoons cold unsalted butter

Preparation

Step 1

* Heat oven to 325°F. Spray 8- or 9-inch square pan with cooking spray.

* In food processor, place graham crackers, 2 tablespoons granulated sugar and 1 teaspoon lemon peel. Cover; process with on-and-off pulses until crumbs form.

* Add melted butter. Cover; process with 3 to 4 pulses until incorporated.

* Press mixture evenly in bottom of pan. Bake 10 minutes. Cool.

* Mix cream cheese, eggs, 2 tablespoons lemon peel, the lemon juice and 1/2 cup granulated sugar until smooth. Pour filling over crust.

* Top with blueberries.

* In medium bowl, mix topping ingredients with fork or fingers until crumbly. Sprinkle over filling.

* Bake 35 to 40 minutes or until topping is lightly browned and center is almost set (center should jiggle only slightly when moved).

* Cool 1 hour on cooling rack. Refrigerate about 2 hours or until chilled.

* Store in refrigerator