Blueberry Crumble Top Cheesecake Bars Recipes
BLUEBERRY CRUMBLE TOP CHEESECAKE BARS
This sweet dessert mash-up is about to become a new summer favorite.
Categories dessert partnerships Domino Sugar
Time 2h30m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Lightly oil a 9-by 9″ baking pan with cooking spray and line the bottom with parchment, leaving a two inch overhang on two opposing sides. Lightly oil parchment with cooking spray.
- Make the crust: In a medium bowl, combine crushed graham crackers, Domino Golden Sugar, melted butter, and salt. Mix until mixture resembles wet sand and holds together when pressed.
- Scrape crust mixture into prepared baking pan and press into an even layer. Use the back of a spoon or measuring cup to help pack firmly. Bake until golden, about 12 minutes. Let cool on a wire rack 10 minutes.
- Prepare the filing: In a large bowl, beat cream cheese, Domino Golden Sugar, eggs, and lemon zest until smooth. Set aside.
- Prepare the topping: In a medium bowl, whisk flour, Domino Dark Brown Sugar, Domino Golden Sugar, cinnamon, and salt. Add butter and stir until a crumbly dough forms.
- Spread cream cheese filling over slightly cooled crust. Sprinkle blueberries evenly over filling. Using your hands, crumble topping evenly over blueberries and filling. Bake until puffed and just set in the center, about 30 minutes. Let cool completely on a wire rack. Then refrigerate until well chilled, at least 1 hour more. Slice into squares and serve.
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.
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