Blueberry Cheesecake Bars
1 Picture
Ingredients
- 6 Tbsp. butter, melted
- 2 cups HONEY MAID Graham Cracker Crumbs
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp. vanilla
- 1 jar (10 oz.) blueberry jam or preserves
- 1 cup blueberries
Details
Servings 24
Adapted from kraftfoods.com
Preparation
Step 1
PREHEAT oven to 350°F. Mix butter and graham crumbs in 13x9-inch baking pan. Press firmly onto bottom of pan. Refrigerate until ready to use.
BEAT cream cheese in large bowl with electric mixer on medium until creamy. Add sugar, eggs and vanilla; beat until well blended. Set aside. Stir jam in jar until softened; spread evenly onto crust. Sprinkle with blueberries; top evenly with the cream cheese mixture.
BAKE 30 min. or until slightly puffed. Cool completely in pan. Cut into 24 bars to serve. Store any leftover bars in tightly covered container in refrigerator up to 3 days.
*Kraft Kitchens Tips*
Healthy Living:
Trim 3 grams of fat calories per serving by preparing with PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese. Plus, you'll save 10 calories per serving, too!
Make it Easy:
Line 13x9-inch baking pan with 17x9-inch piece of parchment paper, with ends of paper extending over sides of pan. Prepare recipe as directed. When cooled, run knife along side of pan and gently lift cheesecake out using paper handles. No sticking problem!
How to Soften Cream Cheese:
To soften cream cheese, place a completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 15 sec. Add 15 sec. for each additional package of cream cheese.
Nutrition Information Per Serving:
190 calories, 11g total fat, 6g saturated fat, 45mg cholesterol, 150mg sodium, 23g carbohydrate, less than 1g dietary fiber, 17g sugars, 2g protein, 6%DV vitamin A, 0%DV vitamin C, 2%DV calcium, 2%DV iron
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