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Blueberry Cheesecake Bars (Shortbread Crust)

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“I can't remember where I got this, but it rocks. One happy accident which I didn't do this time, is to mix the pie filling or preserves into the cheesecake batter. Makes it more stable for transport and handling.”
READY IN:
1hr 5mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°. Cut butter into 1/2 inch cubes. In a food processor, add cubed butter, flour, brown sugar, and salt.
  2. Process until mixture forms small lumps.
  3. Sprinkle into a greased 13 x 9 x 2 inch baking pan, pressing down with spatula to form crust.
  4. Bake in the middle of oven until golden brown, about 20 minutes.
  5. In a bowl whisk cream cheese until smooth then add eggs, white sugar and vanilla.
  6. Evenly spread preserves over hot shortbread for traditional look then cover with cheesecake mixture. For a more stable bar, mix preserves into batter.
  7. Bake for 20 minutes. Cool completely, then refrigerate at least 3 hours ( good luck with that step).

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