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Blueberry Cheesecake Bars

BBCheesecakeBars

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Prep Time: 25 min

Total Time: 245 min

Servings: 16

Fresh lemon juice and peel puts a new twist on blueberry cheesecake topped with crunchy brown sugar streusel.

INGREDIENTS

Crust

  • 3/4 cup Keebler® Graham Cracker Crumbs
  • 2 tablespoons granulated sugar
  • 1 teaspoon grated lemon peel
  • 1/4 cup butter, melted

Filling

  • 2 packages (8 oz. each) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 2 tablespoons grated lemon peel
  • 2 eggs
  • 1 1/2 cups fresh blueberries

Streusel Topping

  • 1 cup firmly packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup Keebler® Graham Cracker Crumbs
  • 1/3 cup butter

DIRECTIONS

1. In small bowl toss together the 3/4 cup KEEBLER Graham Cracker Crumbs, 2 tablespoons sugar and 1 teaspoon lemon peel. Stir in 1/4 cup butter. Press onto bottom of 8 x 8 x 2-inch baking pan coated with cooking spray. Bake at 325° F for 10 minutes or until beginning to brown.

2. Meanwhile, for filling, in mixing bowl beat cream cheese and 1/2 cup sugar on medium speed of electric mixer until fluffy. Add lemon juice and 2 tablespoons lemon peel. Beat until combined. Add eggs. Beat until just combined. Spread over warm crust. Sprinkle with blueberries.

3. In small bowl stir together brown sugar, flour and 1/4 cup graham cracker crumbs. Cut in 1/3 cup butter until mixture resembles coarse crumbs. Sprinkle over filling. Bake at 325° F for 40 to 45 minutes or until topping is browned and filling is almost set. Cool on wire rack for 1 hour. Refrigerate at least 2 hours. Carefully cut into squares.