Blueberry Crisp Cheesecake Bars

Nor M.

By
@Adashofloverecipes

I came up with this recipe for my love of Cheesecake and Blueberry crisp. The crust is made with Pecan shortbread cookies ( Pecan Sandies) They are topped off with a Pecan crumble crisp topping. They are delicious!


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Comments:

Serves:

12

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

CHEESECAKE CENTER

8 oz
cream cheese
2
eggs
1
14 ounce can condensed milk
1/2 tsp
vanilla
1/4 tsp
nutmeg
1/2 tsp
cinnamon
2 Tbsp
melted butter
1 1/2 c
blueberries

TOPPING

1/2 c
flour
1/2 c
plus 3 tbs brown sugar
1 tsp
cinnamon
1/4 tsp
nutmeg
1/8 c
oatmeal
5 Tbsp
butter
1/2 c
chopped pecans optional

CRUST

13
pecan shortbread cookies( like pecan sandies))
4 Tbsp
butter
1/2 tsp
cinnamon
3 Tbsp
sugar

Directions Step-By-Step

1
Heat oven 350 degree's. grease an 11x7 inch pan and line with parchment paper
2
Make crust: place cookies, sugar, cinnamon in food processor. Blend until crumbed. Add 3 TBL melted butter and pulse to combine.
3
Pour in to lined pan. Press down crust in bottom of pan. Bake for 10-15 minutes,or until edges are nicely browned, and cool.
4
Make cake: beat softened cream cheese until fluffy. Add the condensed milk, and 2 TBS melted butter beat until combined. Add the eggs, vanilla, and cinnamon. Beat until combined.
5
Pour cheese mixture on top of crust. Sprinkle blueberries on top of filling.
6
Make topping: mix flour, brown sugar, cinnamon,nutmeg and oatmeal together. Cut 5 TBS of cold butter in to mix until it looks like small peas.add pecans if desired. Sprinkle on top of berries. Bake at 350 for 50-60 minutes until pick inserted comes out clean
7
Remove from oven, and cool. Place in fridge until cold. Take cake with paper out of pan. Cut in to squares. Keep leftovers refrigerated.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Dietary Needs: Soy Free
Other Tags: Quick & Easy, For Kids
Hashtag: #cheesecake