Blueberry Cheesecake Bars
These blueberry cheesecake bars are baked on a crunchy brown sugar and pecan shortbread crust. Fresh lemon zest and juice flavor the cream cheese filling.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup finely chopped pecans
- 1/3 cup packed brown sugar
- 6 tablespoons softened butter
Filling
- 1 package, 8 ounces cream cheese, softened
- 2 tablespoons fresh lemon juice
- zest of 1 lemon
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 cup blueberries
Instructions
- Preheat the oven to 350 F.
- Lightly butter a 9-inch square baking pan.
- In a bowl, combine the flour, pecans, brown sugar, and softened butter. Work the mixture together with fingers until crumbly. Reserve about 1/2 cup of the crumbs and set aside.
- Pat the remaining crumbs in the prepared baking pan. Bake for 12 minutes, or until lightly browned. Remove to a rack to cool.
- Meanwhile, in a mixing bowl, beat the cream cheese until smooth. Beat in the lemon juice and zest, granulated sugar, vanilla, and egg. Beat on medium speed for 2 to 3 minutes, scraping the sides of the bowl occasionally.
- Spread the cream cheese mixture on the browned crust. Sprinkle evenly with the blueberries and then sprinkle the reserved crumb mixture over the blueberries.
- Bake for 25 to 30 minutes longer, or until lightly browned.
- Cool and then cover and refrigerate until serving time.
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