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Jane Echols
Ft. Myers, Florida
Blueberry Cheesecake Bars
| 6 TBSP butter or margarine, melted |
| 2 cups Graham Cracker Crumbs |
| 2 (8 ounce) packages Philadelphia Cream Cheese, softened |
| ¾ cup sugar |
| 2 large eggs |
| 1 teaspoon vanilla |
| 1 jar (12 ounces) blueberry jam or preserves |
| 1 cup fresh blueberries |
Preheat oven to 350. Pour melted butter into 13 x 9 pan. Sprinkle crumbs over butter; mix well. Press firmly and evenly onto bottom of pan.
Beat cream cheese until smooth. Add sugar, eggs, and vanilla, beating until well blended; set aside.
Stir jam in small bowl until softened. Spread evenly over crust. Sprinkle with blueberries. Top with cream cheese mixture.
Bake 30 minutes. Cool completely in pan. Cut into 24 bars to serve. Refrigerate left over bars up to three days.
NOTE: I got this from the Kraft web site in the summer of 2005. I used Smuckers Blueberry Preserves when I made it. The recipe called for an eight ounce jar, but I could only find a twelve ounce one; so that is what I used and put in the recipe above. I poured it into a small bowl and just stirred it around until it was soft and easy to spread. I also didn’t serve it until it was cold, and it was quite good. I’m sure it would be good at room temperature, too.