Blueberry-Lemon Cheesecake Bars

By rcschroeter

A crunchy walnut-studded crust makes a delicious base for these bars. It’s topped with a lemony New York-style cheesecake and finished with plump, fresh blueberries.

Ingredients

• CRUST
• 2/3 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/2 cup packed brown sugar
• 1/3 cup chopped walnuts
• 1/3 cup butter, chilled, cut up
• FILLING
• 3 (8-oz.) pkg. cream cheese, softened
• 3/4 cup sugar
• 2 eggs
• 1/2 cup sour cream
• 2 tablespoons lemon juice
• 1/2 tablespoon grated lemon peel
• 3/4 cup raspberry preserves
• 4 cups fresh blueberries

Details

Servings 24

Preparation

Step 1

1. Heat oven to 350°F. Spray bottom of 13x9-inch baking pan with cooking spray.

2. Pulse flour, oats, brown sugar and walnuts in food processor 8 to 10 times or until coarsely chopped. Add butter; process 10 to 15 seconds or until mixture is moist and clumps together when pressed. Press firmly into bottom of pan. Bake 15 to 20 minutes or until set. Cool on wire rack 15 minutes.

3. Process cream cheese and sugar in food processor until smooth and creamy. Add eggs one at a time; pulse until blended. Add sour cream, lemon juice and lemon peel; process until well-blended. Pour over crust. Bake 17 to 20 minutes or until just set.

4. Cool on wire rack to room temperature. Refrigerate at least 4 hours or overnight.

5. Warm preserves in microwave 1 minute; strain through fine strainer. Measure out 1/2 cup; toss with blueberries. Pour over cheesecake; spread gently with spatula. Store in refrigerator.