Blueberry Lemon Cheesecake Squares

By sklesley

Ingredients

• Crust:
• 2 cups ground vanilla wafers or graham cracker crumbs
• 4 Tbsp. butter, melted
• Pinch of cinnamon
• Filling:
• 2 (8 oz.) pkg. cream cheese, room temperature
• 1 (10 oz.) jar blueberry preserves
• 1 cup fresh blueberries
• 2/3 cup sugar
• 2 eggs
• 1 large lemon, zested and juiced
• 1/2 tsp. vanilla

Preparation

Step 1

Preheat oven to 350. Grease a 9x13" baking dish and line with parchment paper, leaving a 2" hangover on both long sides.
Mix crumbs and butter and press evenly into bottom of pan. Refrigerate.

Beat cream cheese until smooth, then mix in eggs sugar, lemon juice, and zest until combined. Spread over chilled crust and spread evenly. Sprinkle blueberries over cheesecake and the spread preserves on top.

Bake 27-30 minutes until center is just set, but still jiggles. Cool completely and refrigerate 4 hours or overnight. Use parchment paper overhangs to lift cheesecake onto cutting board. Cut into squares and serve chilled.