Blueberry Cheesecake Squares
Blueberry Cheesecake Squares
Ingredients
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Cookie Crust:
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1 3/4 cups all-purpose flour
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1/2 cup confectioner’s sugar
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1/2 teaspoon salt
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1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
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1 teaspoon ice water
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Cheesecake Filling:
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16 ounces (2 packages) cream cheese, softened
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1/2 cup sugar
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1 teaspoon pure vanilla extract
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2 eggs
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1 cup Stonewall Kitchen Wild Maine Blueberry Jam
Directions
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Preheat oven to 350° F. Grease a 9×13-inch pan.
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Place flour, sugar and salt in food processor and pulse.
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Add butter and process until the dough begins to form a ball, adding ice water if necessary.
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Press dough evenly over the bottom of the prepared pan. Bake until crust is lightly golden, about 20 minutes. Let cool for 30 minutes.
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While cooling, prepare filling. Mix softened cream cheese, sugar and vanilla until well blended.
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Add eggs and mix just until eggs are incorporated.
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After crust cools for 30 minutes, pour cheesecake filling evenly over the crust.
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Spoon blueberry jam randomly on top of filling and then swirl to combine.
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Bake for approximately 35-45 minutes or until center is set. Allow to cool in pan.
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