Blueberry Crumble Cheesecake Bars
Directions
- 1Preheat oven to 350F and line a 9x5 inch loaf pan with parchment paper.
- 2Combine graham cracker crumbs, sugar, cinnamon and melted butter in a bowl. Press the mixture into the prepared loaf pan and bake for 6 minutes. Cool on a wire rack.
- 3Cook blueberries, lemon juice and sugar in a saucepan over medium-high heat until sugar dissolves and juices are released. Remove from heat and cool in the refrigerator.
- 4Combine flour, sugar, cinnamon and softened butter in a bowl and claw together until pea-sized morsels form. Chill in the refrigerator.
- 5Beat cream cheese, sugar and sour cream until smooth. Mix in heavy cream, vanilla and salt. Add eggs one at a time, beating until combined.
- 6Layer half the cheesecake filling into the cooled crust, top with half the blueberry jam, then repeat with remaining filling and jam. Sprinkle with crumble topping.
- 7Bake in 325F oven for 45-55 minutes until set.
- 8Cool for 1 hour, then refrigerate for at least 6 hours or overnight before slicing.
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp granulated sugar
- 1 tsp ground cinnamon
- 4 tbsp unsalted butter, melted
- 16 oz full fat cream cheese, softened
- 1/2 cup granulated sugar
- 2 tbsp sour cream
- 2 tbsp heavy cream
- 2 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cup fresh or frozen blueberries
- 1/2 whole lemon juice
- 1/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 4 tbsp unsalted butter, softened
- 1 tsp ground cinnamon
Equipment
9x5 inch loaf panparchment papermixing bowlglass or cupwire cooling racksaucepanstand mixerhandheld mixer
Tips
- You can swap out the blueberries for another fruit.
- Fresh or frozen fruit works.
- Store leftovers in an air-tight container or wrapped tightly with plastic wrap in the refrigerator for 3 to 4 days.
- You can use cookies like biscoff for the base.
