Happy Monday! We had a busy, but great weekend. Friday I worked on tons of blog stuff and then we enjoyed dinner in the back yard. Saturday we did some house shopping and went out to dinner. Sunday we went for a hike with Jimmy only (the other dogs stayed home) at McConnells Mill State Park. It features a gristmill built in 1868, the first on the Slippery Rock Creek. The covered bridge was built in 1874.
It is a beautiful place to spend a day whether to relax or get in some hiking. Jimmy had an excellent time. I think a lot of people are surprised to see a miniature poodle hiking. He loves it.
Before we left for our hike on Sunday, I wanted to make a special treat for my husband’s work. With my blueberry obsession it obviously had to contain blueberries. I wanted to make blueberry cheese cake crumb bars. I searched for the perfect recipe, but there were tons of crumb bar recipes and tons of blueberry cheesecake bar recipes but not many for cheesecake crumb bars.
I knew I didn’t want a graham cracker crust. I thought that would be too crumbly with a crumb topping so I went with a sort of shortbread crust. Then, I topped it with lemony cheesecake, made a small amount of fresh jam and swirled it in and topped with the crumb. Then I waited in anticipation. Let me tell you, the smells from the oven were fantastic.
These bars were so good. They had tons of crunchy crumble. The lemon in the cheesecake made it pop while eating the creamy cheesecake. The blueberry flavor was concentrated from the jam and the crust is just right. The only problem with this recipe is how long you have to wait to eat them after baking. It is so worth the wait.
Blueberry Cheesecake Crumb Bars
Prep Time: 40 minutes
Cook Time: 1 hour 10 minutes
Keywords: bake dessert
Ingredients (24 bars)
For the Crust
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1 stick softened butter
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
For The Filling
- 15 ounces softened cream cheese
- 2 eggs
- 1 lemon juice and zest
- 2 teaspoons vanilla extract
- 1/2 cup sugar
- 1 cup fresh blueberries
For The Jam
- 1 1/2 cup blueberries
- 1 tablespoon water
- 1 teaspoon sugar
For the Crumb Topping
- 1 3/4 cup light brown sugar
- 3/4 cup all purpose flour
- 1/2 cup whole wheat flour
- 10 tablespoons cold butter
For the crust
Heat the oven to 350 degrees. Line a 9×13 metal baking dish with parchment paper and spray with cooking spray. Set aside.
In a medium bowl, cream the butter and sugar together using an electric mixer or stand mixture until light and fluffy. Add remaining ingredients and combine until crumbly. If the flour is not coming together, add water a teaspoon at a time until i forms large clumps.
Press the mixture into the pan and bake for 15 minutes. Allow to cool completely before filling.
For the Jam
In a 10 inch skillet, add the blueberries, water, and sugar. Cook on medium until all the berries have popped and the liquid has reduced by half. Set aside and allow to cool.
For the Cheesecake Filling
In a large bowl, using an electric mixer, blend the cream cheese until it is fluffy. Add the remaining ingredients except the blueberries. and beat for 2-3 minutes until thick and creamy. Fold in the blueberries.
Pour the filling over the cooled crust. Put spoonfuls of jam on top. Swirl with a knife.
For the Crumb Topping
Using a pastry cutter or your fingers, combine the ingredients until the butter is incorporated and has a wet sand texture. Pour on top of the cheesecake filling.
Bake for 50 minutes at 350. Remove from the oven and cool on a cooling rack until room temperature. Then, refrigerate for at least 3 hours before cutting. Store in the refrigerator.