Easy Blueberry Cheesecake Bars With Streusel Topping Recipes

EASY BLUEBERRY CHEESECAKE BARS

Steps:

• Crush crackers in food processor (or in a bag)
• Pulse crackers, sugar and butter together until texture is like wet sand
• (if using a bag to crush crackers, mix crushed crackers, butter and sugar in a bowl)
• Place on the bottom of a slightly greased jelly roll pan
• Set aside
• Mix cream cheese and sugar in a bowl until well blended
• Blend in sour cream and vanilla
• Add in eggs one at a time, stirring just until incorporated
• Pour onto the graham cracker crust and bake at 350* for 20 minutes, or until cheesecake is firm
• Set aside and let cook
• While cooling, take blueberries, water and sugar and bring to low boil on the stove in a medium saucepan stirring occasionally
• After the blueberries have broken down slightly (softer, lost the firmness), add a cornstarch/water mixture **3 Tablespoons of cornstarch plus 1/4 cup water, mixed in a small bowl**
• Add mixture slowly while stirring. You may not use all of mixture, stop adding when mixture starts to thicken, almost like jello almost set
• Turn off heat and let cool for about 5 minutes
• Pour on top of cheesecake and place immediately into fridge for 2 hours to firm
• Cut squares and serve

PHILADELPHIA BLUEBERRY STREUSEL CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine 1-1/2 cups flour, 1/3 cup sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1/2 cup crumb mixture; press remaining onto bottom of 9-inch springform pan. Bake 25 min. or until lightly browned.
• Meanwhile, beat cream cheese, remaining flour, remaining sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended.
• Pour cream cheese batter over crust; top with berries and reserved crumb mixture. Bake 1 hour 25 min. to 1 hour 30 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

EASY BLUEBERRY CHEESECAKE BARS WITH STREUSEL TOPPING

Steps:

• Heat oven to 350ºF.
• Mix cookie crumbs, butter and 4 oz. cream cheese with mixer until blended. Reserve 1-1/4 cups crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.; cool.
• Beat remaining cream cheese, sugar, eggs and vanilla until blended. Spread over crust; top with pie filling. Combine nuts and reserved crumb mixture; sprinkle over pie filling.
• Bake 30 to 32 min. or until edges are lightly browned.

CHEESECAKE WITH BLUEBERRY TOPPING

Steps:

• Preheat oven to 350°F.
• Crust:.
• Combine graham cracker crumbs, butter and sugar and mix well. Pour into a 9 inch springform pan. Use a spoon and press crumbs evenly into the bottom of the pan. Bake crust for 8 minutes. Take out of the oven and cool at room temperature.
• Cheesecake filling:.
• Preheat oven to 430°F.
• In the bowl of a stand mixer with the paddle attachment, mix together cream cheese and sugar, until fluffy. (You can use a regular electric mixer and a bowl). Make sure you scrape the bowl, so you don't get any cream cheese chunks.
• Add eggs, one at a time and mix on low speed. Add vanilla.
• Add greek yogurt and mix well on low speed.
• Pour into crust .
• Bake on 430 F for 15 minutes, then reduce heat to 275 F and bake for 1 hour and 15 minutes. Turn the oven off and let the cheesecake sit inside for 1 hour. Then cool at room temperature. Refrigerate for at least 3 hours.
• Blueberry Sauce:.
• In a large pan over medium heat, combine water, sugar, lemon juice and flour. When this mixture begins to thicken add blueberries and mix well, so they are evenly coated. Cook for 2-3 minutes, until sauce begins to bubble.
• Cool at room temperature and serve on top of cheesecake.