Blueberry Pecan Crunch Cheesecake Bars Recipes
BLUEBERRY CHEESECAKE BARS
If you enjoy classic baked cheesecake with a graham cracker crust and blueberry topping, these Blueberry Cream Cheese Bars are for you.
Provided by Stephanie Manley
Categories Dessert
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F, and line a 9×13-inch baking dish with foil. Lightly spray the foil with non-stick spray.
Nutrition Facts : Calories 296 kcal, Carbohydrate 28 g, Protein 4 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 82 mg, Sodium 207 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
BLUEBERRY PECAN CRUNCH CAKE
Topped with coarse Demerara sugar and chopped pecans, this might just be the crunchiest coffee cake you've ever made. It's also one of the easiest, as it's quickly whisked together in just one bowl. Soft, juicy blueberries dot the cinnamon-scented batter, making jammy pockets in the tender crumb. It will keep at room temperature for up to three days, though the topping does lose a little texture the longer it sits. But this cake is so good, its keeping qualities may be beside the point.
Provided by Melissa Clark
Categories easy, cakes, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees and butter a 9-by-9-inch metal pan.
- In a large bowl, whisk together the sour cream, butter, eggs, vanilla and salt until everything is well combined. Whisk in sugar. Add the dry ingredients in this order: baking powder, baking soda and cinnamon, whisking well in between additions. Then, whisk in the flour until just combined. Fold in blueberries.
- Using a spatula, scrape the batter into the pan, smoothing the top. Sprinkle with the nuts and Demerara sugar. Bake until the top is golden and puffed, and a toothpick inserted into the center of the cake comes out clean, about 50 to 60 minutes. Transfer the cake to a rack, and let it cool in the pan.
BLUEBERRY CHEESECAKE BARS
Easy summer dessert from Kraft. I actually made these as blackberry, rather than blueberry, and substituted a 21-ounce can of blackberry pie filling I had on hand for the jam and the blueberries.
Provided by GaylaJ
Categories Bar Cookie
Time 50m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Combine butter and graham cracker crumbs and press firmly and evenly onto bottom of 9 X 13-inch baking pan.
- Beat cream cheese until smooth. Add sugar, eggs and vanila, beating until well blended. Set aside.
- Stir jam until softened and spread evenly over crust; sprinkle with blueberries. Top with cream cheese mixture.
- Bake 30 minutes or until slightly puffed. Cool completely in pan.
- Refrigerate leftover bars for up to 3 days.
Nutrition Facts : Calories 179.9, Fat 10.5, SaturatedFat 5.7, Cholesterol 44, Sodium 128.6, Carbohydrate 19.8, Fiber 0.5, Sugar 14.2, Protein 2.2
BLUEBERRY CHEESECAKE BARS (SHORTBREAD CRUST)
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.
Provided by Tugar357
Categories For Large Groups
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- 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).
Nutrition Facts : Calories 229.4, Fat 12.7, SaturatedFat 7.4, Cholesterol 51.6, Sodium 120.7, Carbohydrate 26.4, Fiber 0.4, Sugar 16.2, Protein 2.8
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