Blueberry Crisp Cheesecake Bars

7
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!

Rating:
★★★★★ 1 vote
Comments:
Serves:
12
Prep:
15 Min
Cook:
1 Hr
Method:
Bake

Ingredients

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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

How to Make Blueberry Crisp Cheesecake Bars

Step-by-Step

  • 1Heat oven 350 degree's. grease an 11x7 inch pan and line with parchment paper
  • 2Make crust: place cookies, sugar, cinnamon in food processor. Blend until crumbed. Add 3 TBL melted butter and pulse to combine.
  • 3Pour in to lined pan. Press down crust in bottom of pan. Bake for 10-15 minutes,or until edges are nicely browned, and cool.
  • 4Make 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.
  • 5Pour cheese mixture on top of crust. Sprinkle blueberries on top of filling.
  • 6Make 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
  • 7Remove from oven, and cool. Place in fridge until cold. Take cake with paper out of pan. Cut in to squares. Keep leftovers refrigerated.

Printable Recipe Card

About Blueberry Crisp Cheesecake Bars

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




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