Blueberry-topped Cheesecake Bars

November 15, 2022

INGREDIENTS

  • 4 blocks of cream cheese (8 ounces each), softened to room temperature
  • 4 extra large eggs
  • 1 3/4 cups granulated sugar
  • 2 cups graham cracker crumbs
  • 6 tablespoons butter (melted)
  • 2 teaspoon McNess Champion Madagascar Vanilla Compound
  • 1 20 ounce can of Premium Blueberry Topping/Pie Filling

INSTRUCTIONS

  1. Preheat oven to 325 degrees F. Line a 9 X 13 inch pan with parchment paper.
  2. In a small bowl, melt the 6 tablespoons of butter. In a medium sized bowl, pour the melted butter into the graham cracker crumbs and stir well. Press the graham cracker mixture into the bottom of the prepared pan evenly.
  3. Using a large stand mixer or hand-held mixer, mix the softened cream cheese, and granulated sugar on medium speed just until combined.
  4. Gradually add the eggs, one at a time to the mixture.
  5. Add 2 teaspoons of vanilla to the mixture until just combined.
  6. Pour cheesecake batter into the prepared pan. Place on a large thick bottom baking sheet. Bake for approximately 55-60 minutes or until set in the center.
  7. Remove from oven and set on a wire rack. Place an aluminum bowl over the cheesecake to prevent any cracking for approximately 1 hour or until sufficiently cooled down.
  8. Place cheesecake into the refrigerator for at least 4 hours before adding the blueberry topping or refrigerate overnight.
  9. Cut into squares evenly and serve.

NOTES

Any variety of fruit topping may be substituted for the blueberry topping, i.e. strawberry, cherry, blackberry, apricot, etc.