Blueberry Pie Cheesecake Bars
Recipe GLPRde5f1b5c5e1ccb
Rich and creamy cheesecake bars featuring a buttery graham cracker crust, smooth cream cheese filling, and a layer of sweet blueberry pie filling in the middle. These decadent bars are baked slowly and cooled gradually to prevent cracking, resulting in a perfect balance of textures. Requires refrigeration before serving.
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Ingredients
1 1/2 cups graham cracker crumbs
4 tablespoons butter, melted
3 packages (8 oz each) cream cheese, room temperature
2/3 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
3/4 cup blueberry pie filling
Directions
Preheat your oven to 325°F. Line a 13x9-inch baking pan with parchment paper, allowing about 1 inch to overhang on the sides. In a mixing bowl, combine the graham cracker crumbs with the melted butter and stir until the mixture resembles wet sand. Press this mixture evenly and firmly across the bottom of the prepared pan. Place the crust in the refrigerator for 5 minutes.
While the crust chills, prepare the cheesecake filling. Add the room temperature cream cheese and sugar to a clean mixing bowl. Using an electric mixer with the paddle attachment on low speed, beat until the mixture becomes light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl with a spatula as needed to ensure even mixing.
Add the eggs one at a time to the cream cheese mixture, beating on low speed after each addition until just combined. Be careful not to overmix. Stir in the vanilla extract until fully incorporated.
Remove the chilled crust from the refrigerator. Pour two-thirds of the cheesecake filling evenly over the crust. Carefully spoon the blueberry pie filling in an even layer over the cheesecake layer, being gentle to keep the layers distinct. Top with the remaining one-third of the cheesecake filling, spreading gently to cover the blueberries without stirring them into the batter.
Place the pan in the preheated 325°F oven and bake for 40 minutes, or until the center is just set but still slightly jiggly in the very middle. Turn off the oven, prop the door open about 3 inches, and allow the cheesecake to cool slowly in the oven for 1 hour. This gradual cooling helps prevent cracking.
Remove the pan from the oven and let it come to room temperature. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, before cutting into bars. The cheesecake will be easiest to cut and will have the best texture after thorough chilling.
