Lemon-Blueberry Cheesecake Bars

By mrshermes2002

Ingredients

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

Details

Servings 9
Preparation time 20mins
Cooking time 240mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 325°F. Spray 8- or 9-inch square pan with cooking spray.

2
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.

3
Meanwhile, wipe food processor with paper towel. Add cream cheese, eggs, 2 tablespoons lemon peel, the lemon juice and 1/2 cup granulated sugar. Cover; process until smooth. Pour filling over crust. Top with blueberries.

4
In medium bowl, mix topping ingredients with fork or fingers until crumbly. Sprinkle over filling.

5
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. Cut into 3 rows by 3 rows. Store in refrigerator.