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Blueberry Cheesecake Dessert

Arleen Mayeda of Rocky Hill, Connecticut asked our Test Kitchen to downsize her recipe for these creamy bars with a luscious fruit sauce. Enjoy one now, then pop the rest in the freezer for later.

9 ServingsPrep: 25 min. Bake: 15 min. + chilling

Ingredients

1/3 cup all-purpose flour
1/4 cup old-fashioned oats
1/4 cup packed brown sugar
2 tablespoons chopped walnuts
3 tablespoons cold butter, cubed
FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1/4 cup sour cream
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
SAUCE:
1/3 cup seedless raspberry jam
2 cups fresh blueberries

Directions

In a food processor, combine the flour, oats, brown sugar and
walnuts; cover and process until nuts are finely chopped. Add
butter; cover and pulse just until mixture is crumbly. Press into an
8-in. square baking dish coated with cooking spray. Bake at 350°
for 9-11 minutes or until set and edges are lightly browned.
Meanwhile, for filling, in a food processor, combine the filling
ingredients; cover and process until blended. Pour over crust. Bake
for 14-18 minutes or until center is just set. Cool on a wire rack.

2 of 2

Blueberry Cheesecake Dessert (continued)

Directions (continued)

Cover and refrigerate for at least 2 hours.
In a microwave-safe bowl, heat jam on high for 15-20 seconds or until
warmed; gently toss with blueberries. Cut dessert into squares; top
with blueberry sauce. Refrigerate leftovers. Yield: 9 servings.

Nutrition Facts: 1 piece equals 311 calories, 19 g fat (11 g saturated fat), 76 mg cholesterol, 142 mg sodium, 32 g carbohydrate, 1 g fiber, 5 g protein.