Blueberry Cheesecake Bars (Shortbread Crust)

Name: Blueberry Cheesecake Bars (Shortbread Crust)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 24 serving(s)
Ingredients: 3/4 cup unsalted butter; 2 cups all-purpose flour; 1/2 cup brown sugar, packed; 1/2 teaspoon salt; 16 ounces cream cheese, softened; 2 large eggs; 3/4 cup sugar; 1 teaspoon vanilla; 3/4 cup blueberry preserves

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Recipe by Tugar357

I can't remember where I got this, but it rocks. One happy accident which I didn't do this time, is to mix the pie filling or preserves into the cheesecake batter. Makes it more stable for transport and handling.

READY IN: 1hr 5mins

SERVES: 24

UNITS: US

INGREDIENTS

Nutrition

³⁄₄

cup unsalted butter
2

cups all-purpose flour
¹⁄₂

cup brown sugar, packed
¹⁄₂

teaspoon salt
16

ounces cream cheese, softened
2

large eggs
³⁄₄

cup sugar
1

teaspoon vanilla
³⁄₄

cup blueberry preserves

DIRECTIONS

Preheat oven to 350°. Cut butter into 1/2 inch cubes. In a food processor, add cubed butter, flour, brown sugar, and salt.
Process until mixture forms small lumps.
Sprinkle into a greased 13 x 9 x 2 inch baking pan, pressing down with spatula to form crust.
Bake in the middle of oven until golden brown, about 20 minutes.
In a bowl whisk cream cheese until smooth then add eggs, white sugar and vanilla.
Evenly spread preserves over hot shortbread for traditional look then cover with cheesecake mixture. For a more stable bar, mix preserves into batter.
Bake for 20 minutes. Cool completely, then refrigerate at least 3 hours ( good luck with that step).

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