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  • Lemon Berry Cheesecake Bars

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    Lemon Berry Cheesecake Bars
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. oats (quick or possibly old-fashioned, uncooked)
    • 3/4 c. all-purpose flour
    • 1/3 c. firmly packed brown sugar
    • 1/4 c. minced toasted pecans
    • 1/4 tsp baking soda
    • 6 Tbsp. margarine or possibly butter, melted
    • 2 x (8-ounce.) Packages reduced-fat cream cheese, softened
    • 3/4 c. firmly packed brown sugar
    • 2 Tbsp. all-purpose flour
    • 2 x Large eggs
    • 1 tsp vanilla
    • 1 tsp grated lemon peel
    • 1 c. light blueberry syrup
    • 2 Tbsp. lemon juice
    • 2 c. fresh blueberries

    Directions

    1. Heat oven to 350 degrees. Lightly spray 13 x 9 inch metal baking pan with cooking spray.
    2. For crust, combine oats, flour, 1/3 c. brown sugar, pecans and baking soda in medium bowl; mix well. Add in margarine; mix till crumbly. Press into a hard, even layer onto bottom of pan. Bake 10 min.
    3. For filling, beat together cream cheese, 3/4 c. brown sugar and flour with electric mixer in large bowl till creamy. Add in Large eggs, vanilla and lemon peel; beat well. Pour over crust, spreading proportionately. Bake 20 to 25 min or possibly till set in center. Cold completely in pan on wire rack. Chill.
    4. To serve, cut cheesecake into squares. In medium bowl, combine blueberry syrup, lemon juice and blueberries. Spoon over bars. Chill leftovers.
    5. Makes 24 squares.

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