Blueberry Cheesecake Bar
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
24 bars
- Serves:
- 24
ingredients
- 517.37 g box yellow cake mix
- 118.29 ml cereal, crushed (I use Honey Bunches of Oats)
- 3 large eggs
- 118.29 ml unsalted butter, melted
- 2 (453.59 g) package cream cheese
- 78.78 ml granulated sugar
- 595.33 g can blueberry pie filling
- 236.59 ml frozen blueberries, thawed
- 157.80 ml pecans, chopped
directions
- Preheat oven to 350 degrees F, then grease a 13"x9" baking pan.
- SET ASIDE 1/2 CUP OF THE CAKE MIX,
- In a mixing bowl, combine the remaining mix, crushed oats, just 1 of the eggs & only 1/4 cup of the butter, then press this mixture into the bottom & slightly up the sides of the greased baking pan.
- In second mixing bowl, beat the cream cheese, sugar & the remaining 2 eggs until smooth, then spread this mixture onto the crust.
- In a third mixing bowl, combine the pie filling & the thawed blueberries, then spread this carefully over the cream cheese mixture.
- Combine the reserved 1/2 cup of cake mix with the chopped pecans & sprinkle this on top of the blueberries.
- Finally, drizzle the last 1/4 cup of melted butter over the nuts-&-cake-mix combo, & bake for 35 minutes.
- Set the baking pan on a wire rack & let cool to room temperature, then chill in the refrigerator before cutting into bars.
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