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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Blueberry Lemon Swirl Cheesecake Bars Recipe

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This recipe for Blueberry Lemon Swirl Cheesecake Bars is from Sharon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1½ cups graham crumbs
2 tbsp. sugar
⅓ cup melted butter
2 - 8oz blocks cream cheese, softened
¾ cup sugar
1 tbsp. flour
½ tsp vanilla
2 eggs
Juice of half a lemon
Zest of 1 whole lemon
½ cup blueberries
½ cup sugar
Directions:
Directions:
Preheat the oven to 325 degrees and line an 8-inch baking pan with foil. Coat the foil lightly with cooking spray.
In a bowl combine the graham crumbs and sugar. Pour in the melted butter and stir until it's a sandy texture. Press the crumbs in the bottom of the pan and bake for 8 minutes.


Meanwhile place the cream cheese, sugar, zest and flour in a large bowl and beat until light and fluffy.
Stir in the vanilla, lemon juice, and eggs until well combined.


Prepare the blueberries by cooking them over med-high heat with the sugar until thickened. About 5 minutes then give them a quick pulse in the blender.


Pour the cheesecake batter evenly over the baked crust. Drop spoonfuls of the blueberry mixture over the top and lightly swirl with a knife. Bake for 40 minutes. Cool on a rack and then place in the fridge overnight. Store in the fridge.

 

 

 

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