Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Cheesecake, Cookies, Desserts
Yields or Serves:
Rating:
[Total: 5 Average: 4.4/5]
Tags:
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)
- Arrange oven rack to middle position.
- Preheat oven to 350 degrees.
- Line 13x9 inch baking pan with parchment paper. Make sure that parchment paper hangs over sides so it’s easy to remove from pan.
- 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.
- 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.
- 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.
- Transfer cream cheese mixture onto crust until evenly layered.
- Place in oven on middle rack and bake 30 to 40 minutes until set.
- Remove from oven and let cool. Place in refrigerator 2 hours until thoroughly chilled.
- Remove from refrigerator and using overhanging parchment paper lift out of pan.
- Slice into bars and serve.
- Makes About 20 Bars
- Prep Time: 30 Minutes Cook Time: 50 Minutes Total Time: 70 Minutes Chill Time: 2 Hours
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
