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<\/a><\/p>\nBlueberry Lemon Cheesecake Bars<\/h6>\n
Blueberry Filling:<\/p>\n
- \n
- 1 cup blueberries, chopped<\/li>\n
- 1\/4 cup orange juice<\/li>\n
- 2 tablespoons granulated sugar<\/li>\n
- 2 teaspoons cornstarch<\/li>\n<\/ul>\n
\u00a0Crumb Mixture:<\/p>\n
- \n
- 1 1\/4 cups all-purpose flour<\/li>\n
- 3\/4 cup old fashioned oats<\/li>\n
- 3\/4 cup firmly packed brown sugar<\/li>\n
- 1\/2 cup chopped pecans<\/li>\n
- 1\/2 cup butter<\/li>\n<\/ul>\n
\u00a0Cream Cheese Filling:<\/p>\n
- \n
- 1 (8-ounce) package cream cheese, softened<\/li>\n
- 2 large eggs<\/li>\n
- 1\/2 cup granulated sugar<\/li>\n
- 2 tablespoons fresh lemon juice<\/li>\n
- 1 teaspoon grated lemon peel<\/li>\n<\/ul>\n
\u00a0Directions<\/p>\n
- \n
- Preheat oven to 350\u00b0F (175\u00b0C). Lightly grease the bottom of a 13 x 9 x 2-inch pan. Set aside.<\/li>\n
- 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.<\/li>\n
- 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.<\/li>\n
- In a medium bowl mix together the cream cheese filling ingredients with electric mixer on medium speed until well blended; pour into baked crust.<\/li>\n
- Spoon blueberry filling over cream cheese filling, lightly swirl with knife.<\/li>\n
- Sprinkle reserved crumb mixture over filling.<\/li>\n
- Bake 20 to 25 minutes or until lightly browned. Cool completely, then chill. Cut into bars.<\/li>\n<\/ol>\n