Blueberry Orange Cheesecake Bars

Blueberry Orange Cheesecake Bars

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Because sometimes you just need a nice treat!

  • Crust
  • 1/2 Cup Unsalted Butter (Melted)
  • 1 Tablespoon Orange Zest
  • 2 Cups Graham Cracker Crumbs
  • Blueberry Filling
  • 2 Cups Fresh Blueberries
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Orange Zest
  • 2 Tablespoons Orange Juice
  • Cream Cheese Filling
  • 16 Ounces Cream Cheese (Room Temperature)
  • 1/2 Cup Sugar
  • 2 Teaspoons Orange Zest
  • 1 Tablespoon Vanilla Extract
  • 2 Eggs (Room Temperature)
  1. Arrange oven rack to middle position.
  2. Preheat oven to 350 degrees.
  3. Line 13x9 inch baking pan with parchment paper. Make sure that parchment paper hangs over sides so it’s easy to remove from pan.
  4. For Crust: In medium-size bowl mix butter, orange zest and graham cracker crumbs. Press graham cracker crumb mixture into bottom of prepared pan. Place in refrigerator until ready to use.
  5. For Filling: In small-size saucepan combine blueberries, brown sugar, orange zest, and orange juice. Cook over a medium heat 5 to 10 minutes until berries are just soft. Stir occasionally. Remove from heat and set aside to cool.
  6. For Cream Cheese: In large-size bowl beat cream cheese, sugar, orange zest, and vanilla. Add eggs one at a time until combined. Gently add cooled blueberry mixture into cream cheese mixture. Make sure not to over mix.
  7. Transfer cream cheese mixture onto crust until evenly layered.
  8. Place in oven on middle rack and bake 30 to 40 minutes until set.
  9. Remove from oven and let cool. Place in refrigerator 2 hours until thoroughly chilled.
  10. Remove from refrigerator and using overhanging parchment paper lift out of pan.
  11. Slice into bars and serve.
  12. Makes About 20 Bars
  13. Prep Time: 30 Minutes Cook Time: 50 Minutes Total Time: 70 Minutes Chill Time: 2 Hours
  14. "Work With What You Got!"
  15. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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