I’m baaaaaaaaaaaaack!
I’ve been on a year-long hiatus, working like mad, going to school,
traveling, celebrating friends, family, birthdays, holidays and life! I am starting a new job in a couple of weeks
and had a few moments of clarity recently, one of which is where my passions
lie. My biggest passion is cooking and
baking for people and sharing and exchanging recipes. The look on their face and happiness from
each bite brings me the biggest joy! So
here I am…
My baker buddy at work was Katie Dunham. She told me this was one of her favorite
recipes so I figured I’d start back with a bang in honor of KT! These are light and refreshing, perfect for a
hot summer day. Enjoy!
Here’s whatcha need:
Take the grahams and buttah and mix.
Then push it down and make it nice and compact then throw it in the
fridge.
Look at the graham goodness!
Cream the cream cheese…
Then add your sugar, eggs and vanilla!
Stir your jam…
And spread it all over the crust!
Top with blueberries…
Then cover it with the creamy deliciousness!
Bake and allow to cool.
Simple!
Mmmmmm … tasty!
Here is the recipe:
Blueberry Cheesecake Bars
Recipe Courtesy of Kraft Kitchens
Prep Time: 20 minutes
Total Time: 50 minutes
Makes: 24 servings
Ingredients
6 Tbsp. butter,
melted
2 cups Graham Cracker
Crumbs
2 pkg. (8 oz. each) Cream
Cheese, softened
¾ cup sugar
2 eggs
1 tsp. vanilla
1 jar (10 oz.) blueberry
preserves
1 cup blueberries
Directions
HEAT oven to 350ºF.
MIX butter and graham crumbs in
13x9-inch pan; press onto bottom of pan. Refrigerate until ready to use.
BEAT cream cheese in large bowl with
mixer until creamy. Add sugar, eggs and vanilla; beat until well blended. Stir
jam in jar until softened; spread evenly onto crust. Top with berries, then
cream cheese mixture.
BAKE 30 min. or until slightly puffed.
Cool completely before cutting into bars.
HEALTHY
LIVING
Trim 3 grams of fat calories per serving by preparing with
PHILADELPHIA Neufchatel Cheese. Plus, you'll save 10 calories per serving, too!
MAKE IT EASY
Line 13x9-inch pan with 17x9-inch piece of parchment paper,
with ends of paper extending over sides. Prepare recipe as directed. When
cooled, run knife around sides of pan, then gently lift cheesecake out using
paper handles. No sticking problem!
HOW TO STORE
Store in tightly covered container in refrigerator up to 3
days
