Blueberry Cheesecake Bars II |
|
 |
Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 1 |
|
I've been saving this recipe clipped from a magazine for awhile. I have yet to try it, but sounds simple. Ingredients:
1 package duncan hines bakery style blueberry muffin mix |
1/4 cup butter or 1/4 cup margarine |
1/3 cup pecans, finely chopped |
1 (8 ounce) package cream cheese, softened |
1/2 cup sugar |
1 egg |
3 tablespoons lemon juice |
1 teaspoon lemon, rind of, grated |
Directions:
1. Preheat oven to 350 degrees.
2. Grease a 9x9 pan.
3. Rinse the blueberries from the mix with cold water and drain.
4. Set aside.
5. Place the muffin mix in a medium bowl.
6. Cut in the butter with pastry blender or fork.
7. Stir in the pecans.
8. Press this mixture into the bottom of the pan.
9. Bake for 15 minutes or until set.
10. Combine the cream cheese and sugar in a medium bowl.
11. Beat until smooth.
12. Add the lemon juice and peel.
13. Beat well.
14. Spread this over the baked crust.
15. Sprinkle with the berries.
16. Sprinkle the topping packet from mix over the berries.
17. Return pan to oven and bake another 35-40 minutes or until filling is set.
18. Cool completely in pan, then refrigerate until ready to serve.
19. Cut into bars.
|
|