I have had this recipe since the Summer of 2005 from Kraft Foods. I love cheesecake and these hand-held bars are convenient for an outdoor setting. Prep time and cooking time are both about 30 minutes. I took these camping last weekend and shared them around the campfire. I wrapped the leftovers and froze them individually to enjoy at a later date. Eventually I would like to try to make these delicious bars with raspberries or blackberries. I also recommend chilling the crust before adding the jam as outlined in the recipe instructions.
Blueberry Cheesecake Bars
Kraft Foods
6 Tbsp. butter or margarine, melted
2 cups graham cracker crumbs
2 pkgs. (8 oz. each) cream cheese, softened
3/4 cup sugar
2 large eggs
1 tsp. vanilla
1 jar (8 oz. blueberry jam or preserves
1 cup blueberries
Heat oven to 350ºF.
Mix butter and graham crumbs in 13x9-inch pan; press onto bottom of pan. Refrigerate until ready to use.
Beat cream cheese in large bowl with mixer until creamy. Add sugar, eggs and vanilla; beat until blended.
Stir preserves in jar until softened; spread evenly onto crust. Top with berries, then cream cheese mixture.
Bake 30 min. or until slightly puffed. Cool completely before cutting into bars.
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