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Blueberry Cheesecake Squares




Source of Recipe


Martha White






List of Ingredients



• Crisco® Original No-Stick Cooking Spray
  
• 2 (7 oz.) packages Martha White® Blueberry Cheesecake Muffin Mix
  
• 6 tablespoons butter, softened
  
• 2 (8 oz.) packages cream cheese, softened
  
• 1/2 cup sugar
  
• 1 teaspoon vanilla extract
  
• 2 large eggs
  
• 1 (12 oz.) jar Smucker's® Blueberry Preserves, (1 cup)
  






Instructions



1. HEAT oven to 350º F. Coat a 13 x 9-inch pan with no-stick cooking spray. Stir together muffin mix and butter with a fork in large bowl until well blended. Press dough into bottom of prepared pan.
   
2. BEAT cream cheese and sugar in large bowl with electric mixer at medium high speed until creamy. Beat in vanilla and eggs just until smooth. Pour over crust. Spread evenly. Dollop jam by teaspoonfuls over filling. Using a small sharp knife, swirl jam into cream cheese mixture to create a marbled effect.
   
3. BAKE 40 to 45 minutes or until filling is set. Cool completely on wire rack. Chill at least 1 hour. Cut into squares. Store in refrigerator.
   






Final Comments


Serving size: 18 - 24 squares