•This yummy dessert has a brown sugar graham cracker crust, that is to die for, the classic cheesecake filling all topped with a fresh blueberry compote. I made this all using a food processor which made it a cinch to whip up. My husband who is a die hard cherry cheesecake (only cherry cheesecake) fan practically polished off the whole thing himself, guess it’s a keeper=)
for the crust 12 tbls unsalted butter (1 1/2 sticks)-melted 1 1/4 cup graham cracker crumbs-that’s 1 package 1/2 cup flour 1 cup packed brown sugar 1/2 tsp kosher salt 1/2 tsp cinnamon zest of 1 lemon for the filling 8oz cream cheese-softened juice of 1 lemon 1 egg 1/4 cup granulated sugar 2 tbls flour 1 tsp pure vanilla extract for the topping 2 cups fresh blueberries 2 tbls brown sugar makes 9 bars using a 8×8 baking dish prep, baking and chillin time-6 hours 350°
Pour 1 cup of the blueberries into a small saucepan and add the 2 tbls brown sugar. Cook over med low heat until they break down and form a syrupy mixture. Keep an eye on it and stir occasionally. This should take 15 min. Stir in the other 1 cup of blueberries and set aside to cool a bit. While the blueberries are cooking, get started on the crust.
In a food processor crumble up the graham crackers.
Add the flour.
Add the brown sugar.
Add the salt.
Add the cinnamon.
Zest in the lemon peel, mix it all together.
Slowly pour in the melted butter. The crust will start to come together, but still be a little crumbly.
Spray your baking dish with cooking spray. You can also line pan with foil or parchment paper for easier removal late. I didn’t have troubles removing bars, but do what you like.
Pour the crust into your prepared dish
Press into the dish, pressing a little up the sides. Set aside and get rolling on the filling.
Using the same food processor (no need to wash) add the cream cheese.
Squeeze in the lemon juice.
Crack in the egg.
Add the vanilla.
Add the flour
Whip it all together until smooth.
Pour into the crust and smooth with spatula.
Pour on the blueberry compote and pop into the oven for 30-40 min until the filling is set, but still just slightly wiggly in the middle.
Let cool at room temperature for 1 hour and then let chill in the fridge for 4 hours to overnight until completely cold and set. Cut into 9 bars and keep stored in the fridge for up to a week, but they’ll bee gone way before then♥Enjoy