Crumb-topped lemon-infused cheesecake bars with a blueberry filling.

Blueberry-Lemon Cheesecake Bars

Blueberry Filling:

1 cup blueberries, chopped
1/4 cup orange juice
2 tablespoons granulated sugar
2 teaspoons cornstarch

 

Crumb Mixture:

1 1/4 cups all-purpose flour
3/4 cup old fashioned or quick-cooking oats
3/4 cup firmly packed brown sugar
1/2 cup chopped nuts
1/2 cup butter

 

Cream Cheese Filling:

1 (8-ounce) package cream cheese, softened
2 large eggs
1/2 cup granulated sugar
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel

1. Preheat oven to 350°F (175°C). Lightly grease the bottom of a 13 x 9 x 2-inch pan. Set aside.
2. In a small saucepan combine blueberry filling ingredients; stir until corn starch is dissolved. Cook over medium heat, stirring constantly until thick and bubbly, about 5 minutes. Set aside to cool slightly.
3. In a large bowl, combine all crumb mixture ingredients except butter; mix well. Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture firmly in bottom of prepared baking pan. Bake for 10 minutes.
4. In a medium bowl mix together the cream cheese filling ingredients with electric mixer on medium speed until well blended; pour into baked crust.
5. Spoon blueberry filling over cream cheese filling, swirl with knife to marbleize.
6. Sprinkle reserved crumb mixture over filling.
7. Bake 20 to 25 minutes or until lightly browned. Cool completely. Cut into bars.

Makes about 36 bars.