BLUEBERRY CRUMBLE CHEESECAKE BARS RECIPE - (4.3/5)
Provided by á-46991
Number Of Ingredients 21
Steps:
- Preheat oven to 325°F. Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on at least 2 sides for easy removal. In a medium size mixing bowl combine crust ingredients, then spread into prepared pan, creating an even layer. I pressed mine flat with the bottom, of a measuring cup. Place in oven and bake for 10 minutes. Remove and allow to cool while preparing the remaining components. In a small mixing bowl, combine all blueberry ingredients, toss gently to combine, set aside. In a medium size mixing bowl, combine all ingredients for crumble topping. Cut the butter in with a pastry blender until the mixture is coarse, set aside. In the bowl of a stand mixer, beat together cream cheese, sour cream and sugar until smooth. NOTE: It's really important that the cream cheese, sour cream and eggs are at room temperature, otherwise you'll end up with a clumpy batter! With mixing speed on low, add vanilla, salt and one egg. Mix until combined, then add the remaining egg, mixing until incorporated. Pour the cheesecake batter over the baked (and slightly cool) crust. Spread evenly with a spatula. Carefully place blueberry mixture over top, evenly covering the cheesecake. Finally, top with crumble. Place in oven and bake for 40-45 minutes or until the cheesecake has set and the crumble is lightly golden brown in color. Remove from oven and allow to cool for 1½ hours or until it reaches room temperature. Place in refrigerator and chill for at least 4 hours before removing, cutting and serving.
BLUEBERRY CRUMBLE BARS
These bars are always a big hit and are a great way to use those fresh summer berries--though frozen blueberries work just as well. They're especially great with a scoop of vanilla bean ice cream on top.
Provided by magicallydelicious
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h45m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Combine flour, oats, 1 cup sugar, cinnamon, and baking soda in a large bowl. Cut butter into flour mixture until it resembles coarse crumbs. Reserve about 2 cups flour-butter mixture. Press remaining mixture into the prepared baking dish to form a crust.
- Bring blueberries, remaining 1/2 cup sugar, cornstarch, and lemon juice to a boil in a saucepan, stirring constantly, until mixture is thickened, about 2 minutes. Spread blueberry mixture over crust and sprinkle with reserved oat mixture.
- Bake in the preheated oven until topping is just browned, about 25 minutes. Cool before cutting and serving.
Nutrition Facts : Calories 156.7 calories, Carbohydrate 24.4 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 3.7 g, Sodium 67.7 mg, Sugar 13.8 g
STRAWBERRY CRUMBLE CHEESECAKE BARS RECIPE BY TASTY
Here's what you need: butter, powdered sugar, all purpose flour, salt, cream cheese, sugar, vanilla, egg yolk, salt, strawberry, water, lemon juice, sugar, flour, all purpose flour, rolled oats, brown sugar, butter
Provided by Madiha Abid
Yield 12 servings
Number Of Ingredients 18
Steps:
- For the crust: Preheat the oven to 350°F. Line an 8×8-inch square pan with foil or parchment paper.
- Combine all crust ingredients in a bowl to form a soft dough.
- Press dough into the bottom of the prepared pan. Bake for about 15 minutes or until the edges begin to turn lightly golden brown. Then, allow to cool for 5-10 minutes before continuing.
- For the cheesecake layer:: Cream together cream cheese and sugar until smooth and fluffy.
- Add vanilla, egg yolk, and salt, and mix until well-combined. Set aside.
- For the strawberry layer: Combine all ingredients in a saucepan over medium heat. Cook for 10-15 minutes, stirring frequently, until reduced and thickened. Allow to cool until at least warm before using.
- For the crumble layer: Mix all ingredients with a wooden spoon or by hand until a crumbly dough forms.
- To assemble: Pour cheesecake filling over baked crust, spreading to the edges and corners.
- Then, evenly dollop cooled strawberry filling over cheesecake filling. Do not mix.
- Finally, crumble the brown sugar crumble topping evenly over the top of the strawberry layer.
- Bake for 25-30 minutes or until the cheesecake layer is set and crumble topping is lightly browned.
- Cool before serving. Enjoy!
Nutrition Facts : Calories 357 calories, Carbohydrate 38 grams, Fat 20 grams, Fiber 2 grams, Protein 5 grams, Sugar 17 grams
BLUEBERRY CHEESECAKE BARS (SHORTBREAD CRUST)
I can't remember where I got this, but it rocks. One happy accident which I didn't do this time, is to mix the pie filling or preserves into the cheesecake batter. Makes it more stable for transport and handling.
Provided by Tugar357
Categories For Large Groups
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cut butter into 1/2 inch cubes. In a food processor, add cubed butter, flour, brown sugar, and salt.
- Process until mixture forms small lumps.
- Sprinkle into a greased 13 x 9 x 2 inch baking pan, pressing down with spatula to form crust.
- Bake in the middle of oven until golden brown, about 20 minutes.
- In a bowl whisk cream cheese until smooth then add eggs, white sugar and vanilla.
- Evenly spread preserves over hot shortbread for traditional look then cover with cheesecake mixture. For a more stable bar, mix preserves into batter.
- Bake for 20 minutes. Cool completely, then refrigerate at least 3 hours ( good luck with that step).
Nutrition Facts : Calories 229.4, Fat 12.7, SaturatedFat 7.4, Cholesterol 51.6, Sodium 120.7, Carbohydrate 26.4, Fiber 0.4, Sugar 16.2, Protein 2.8
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