Blueberry Cheesecake Bars

By pinkadidas178

Ingredients

• Oatmeal Cookie Crust
• 4 ounces unsalted butter, room temp
• 1/2 cup light brown sugar
• 1/4 cup sugar
• 1 egg
• 1 tsp. vanilla extract
• 3/4 cup AP flour
• 1/4 tsp. cinnamon
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 & 1/4 cups oats
• Blueberry Cheesecake Layer
• 16 ounces cream cheese, room temp.
• 1/2 cup sugar
• 1/4 cup light brown sugar
• 2 eggs
• 1 tsp. vanilla bean paste (you can also use extract)
• 1 Tbsp. heavy cream
• 6 ounces ( about a generous 1 cup) fresh blueberries
• Blueberry Compote
• 10 ounces blueberries (about a pint)
• 2-3 Tbsp. sugar
• 1/4 vanilla bean

Details

Adapted from google.com

Preparation

Step 1

Oatmeal Cookie Crust:
Preheat oven to 325 degrees. Spray 8x8" pan with non stick and line with parchment. Spray again.

Cream butter and sugars till light and fluffy. Add egg and vanilla. Mix in flour, cinnamon, salt, and baking soda. Mix in oats.

Press dough evenly into pan and bake at 325 degrees for 18-20 minutes rotating once halfway through.

Blueberry Cheesecake Layer:
Cream cream cheese and sugars in mixer till smooth.

Add eggs and vanilla mixing to combine. Stir in heavy cream. Stir in blueberries, reserving 2 Tbsp. to sprinkle on top.

Pour batter on top of cooled cookie crust and sprinkle with remaining blueberries.

Bake at 325 degrees for about 40 minutes until set. Allow to cool completely and then refrigerate, preferably overnight.

Blueberry Compote:
Add blueberries to a medium saute pan over medium high heat.

Sprinkle 2 Tbsp. sugar over the berries and toss to coat. Nestle the vanilla bean in there and let cook for about 6-8 minutes till the berries start to pop and release their juices. As they cook down the juices will thicken.

Once it starts to bubble, reduce heat to low and let simmer for about 4 more minutes till it gets nice and syrupy.