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Blueberry Cheesecake Bars

Source of Recipe

From "Cookies, Brownies, and Bars" by Elinor Klivans


Recipe Introduction

"These easy bars have all the elements of a traditional cheesecake: a graham cracker-crumb crust, rich creamy filling, and pockets of fresh fruit. Plus, they're portable—perfect for a tea party."

List of Ingredients

For the crust:
â—¦ 2 ¾ cups graham cracker crumbs
â—¦ 2 tablespoons granulated sugar
â—¦ ¾ teaspoon ground cinnamon
â—¦ ½ cup melted unsalted butter

For the filling:
â—¦ 4 large eggs, at room temperature
â—¦ 1 ½ pounds cream cheese, at room temperature
â—¦ 1 cup granulated sugar
â—¦ 2 teaspoons vanilla extract
â—¦ 1 teaspoon ground cinnamon
â—¦ 3 tablespoons all-purpose flour
â—¦ ½ cup sour cream
â—¦ 2 cups fresh blueberries


Recipe

Position a rack in the middle of the oven and preheat to 325° F. Press a 20-inch piece of aluminum foil onto the bottom and over the sides of a 13 by 9 by 2-inch baking pan. Butter the foil.

To make the crust, in a bowl, stir together the graham cracker crumbs, sugar, and cinnamon. Add the butter and stir until moistened. Press the crumb mixture over the bottom and 1 inch up the sides of the prepared pan. Bake until slightly darkened, about 10 minutes. Transfer to a wire rack and let cool slightly.

To make the filling, in another bowl, whisk the eggs just until blended; set aside. In a large bowl, combine the cream cheese, sugar, vanilla, and cinnamon. Using a mixer on medium speed, beat until well blended, about 1 minute, scraping down the bowl occasionally with a rubber spatula. Add the flour and beat just until incorporated, about 1 minute. Add half of the beaten eggs and beat just until evenly colored, about 30 seconds. Add the remaining eggs and beat just until fully blended. Add the sour cream and beat just until incorporated, about 30 seconds. Using a large spoon, gently stir in the blueberries.

Pour the filling into the crust. Bake until the filling looks set and does not wobble when the pan is shaken, 40 to 45 minutes. Transfer to a wire rack and let cool until the top is room temperature, about 1 hour. Cover the pan with plastic wrap and refrigerate for at least 4 hours to firm.

Holding the ends of the foil, lift the bar onto a cutting surface. Use a warmed knife to cut the bar into 48 pieces. Store the bars in an airtight container in the refrigerator for up to 3 days.

Makes 48 bars