HONEY MAID Blueberry Cheesecake Bars
Prep time20 min
Total time50min
ServingsMakes 18 servings, 1 bar (40 g) each.
Ingredients
- 2 cups Honey Maid Crumbs
- ½ cup butter, melted
- 1 jar (250 mL) blueberry jam
- 1 cup blueberries
- 2 pkg. (250 g each) brick cream cheese, softened
- ¾ cup sugar
- 1 tsp. vanilla
- 2 eggs
Preparation
- Heat oven to 350°F.
- Combine crumbs and butter; press onto bottom of 13x9-inch pan.
- Stir jam until softened; spread onto crust. Top evenly with blueberries.
- Beat cream cheese in large bowl with mixer until creamy. Add sugar and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over blueberries.
- Bake 30 min. or until top is slightly puffed. Cool completely before cutting into bars to serve.
Recipe Tips
- Make it Easy
Line 13x9-inch pan with 17x9-inch piece of parchment paper before using to bake cheesecake as directed. When cooled, run knife along sides of pan, then gently lift cheesecake out. No sticking problem! - How to Soften the Cream Cheese
Place cream cheese in microwaveable bowl. Microwave on HIGH 30 sec. or just until cream cheese is slightly softened. - How to Store
Refrigerate bars up to 3 days before serving.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 270 |
| % Daily Value* | |
| Fat 15g | |
| Saturated 9g | |
| Cholesterol 60mg | |
| Sodium 220mg | |
| Carbohydrate 31g | |
| Dietary fiber 1g | |
| Sugars 22g | |
| Protein 4g | |
| Calcium | 3 %DV |
| Iron | 3 %DV |
| Potassium | 2 %DV |
