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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 36 |
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Posting for safe keeping. This is similar to a bluberry cheesecake but in bar form. Times are approximate and do NOT include chill time. Ingredients:
1/2 cup margarine, cold |
2 cups unbleached all-purpose flour |
1 cup firmly packed brown sugar |
1 (8 ounce) package cream cheese, softened |
2 tablespoons granulated sugar |
1 egg |
1 cup sour cream |
2 teaspoons vanilla extract |
1 (21 ounce) can blueberry pie filling |
Directions:
1. .Preheat oven to 350°F.
2. Mix Blue Bonnet, flour and brown sugar in medium bowl with pastry blender or 2 knives until mixture resembles coarse crumbs.
3. Remove 1-1/2 cups of the crumb mixture; set aside for later use.
4. Press remaining crumb mixture firmly onto bottom of 13x9-inch baking dish. Bake 8 minutes.
5. Meanwhile, beat cream cheese and granulated sugar in large bowl with electric mixer on medium speed until well blended.
6. Add egg; mix well. Blend in sour cream and vanilla; set aside.
7. Spread blueberry filling evenly onto crust; top with the cream cheese mixture.
8. Sprinkle with the reserved 1-1/2 cups crumb mixture.
9. Bake 35 minutes, or until center is almost set. Cool completely at room temperature.
10. Cover with plastic wrap and refrigerate at least 2 hours before cutting into 36 bars to serve.
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