Blueberry Cheesecake Bars

By fuzzygroup

Ingredients

• Crust:
• 1 1/2 cups quick-cooking oats
• 1/2 cup flour
• 1/2 cup dark (or light) brown sugar, packed
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 6 Tbsp unsalted butter, melted
• Blueberry Filling:
• 1 2/3 cup blueberries
• 3 Tbsp sugar
• 2 tsp cornstarch
• 2-3 tsp lemon juice
• Cheesecake Filling:
• 8 ounces cream cheese, softened
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla
• Pinch salt

Details

Servings 16
Adapted from beantownbaker.com

Preparation

Step 1

Heat oven to 350. Line an 8-inch square baking pan with non-stick foil or parchment paper.

Prepare Crust:
In a large bowl, mix oats, flour, brown sugar, baking soda, salt and cinnamon. Add melted butter and stir with fork until evenly moistened (mixture will be very crumbly). Reserve 1/2 cup crumb mixture for topping; Press remaining mixture firmly over bottom of foil-lined pan. Bake 12 minutes to set crust.

Prepare Filling:
In a small saucepan, combine blueberries, sugar and cornstarch. Stir in lemon juice. Turn heat to medium and cook, stirring often, until mixture begins to thicken slightly (about 7 minutes). Remove from heat and allow to cool slightly before pouring over baked crust.

Prepare Cheesecake Filling:
In bowl of electric mixer, beat cream cheese until smooth. Add sugar, vanilla and salt and beat well. Add egg and mix until combined. Pour cheesecake filling over blueberry filling.

Crumble reserved crumb mixture over top.

Bake 30 minutes until top is browned and filling is bubbly. Let cool completely in pan set on a wire rack. When cool, chill for an hour before cutting. Lift foil by ends onto a cutting board. Peel off foil; cut into 16 bars. Store in refrigerator, but serve at room temperature.