Sunday, October 26, 2008

Blueberry Cheesecake Bars

Made these for the TN-Bama game and they flew into people's mouths. Everybody loved them. I did make a few changes, like lining the pans with Release aluminum foil which makes it super-easy to cut these bars. Also, heat the preserves for 30 seconds in the microwave or it tears up the shortbread base. I used strawberry preserves.

Shortbread Base
1 1/2 sticks (3/4 cup) cold, unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt

Preheat oven to 350°F.

Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Line your pan with Reynolds Release aluminum foil, making sure the "release side"is up. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.

16 ounces cream cheese, softened
2 large eggs
3/4 cup sugar
1 teaspoon vanilla
3/4 cup blueberry or other fruit preserves, heated for 30 seconds in the microwave, stir


Preheat oven to 350°F.

In a bowl whisk cream cheese until smooth and whisk in eggs, sugar, and vanilla. Evenly spread preserves over hot shortbread and pour cream-cheese mixture over it. Bake in middle of oven until slightly puffed, about 30 minutes. Cool completely in pan, remove from pan, using aluminum foil to lift out, and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days.

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