Blueberry Cheesecake Bars

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Easy summer dessert from Kraft. I actually made these as blackberry, rather than blueberry, and substituted a 21-ounce can of blackberry pie filling I had on hand for the jam and the blueberries.

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Ingredients [?]

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  • add   2 cups graham cracker crumbs
  • add   3/4 cup sugar
  • add   2 large eggs
  • add   2 (8 ounce) packages cream cheese
  • add   1 cup blueberries
  • add   1 (8 ounce) jar blueberry jam (or preserves)
  • add   6 tablespoons butter
  • add   1 teaspoon vanilla


  1. Preheat oven to 350°F Combine butter and graham cracker crumbs and press firmly and evenly onto bottom of 9 X 13-inch baking pan.
  2. Beat cream cheese until smooth. Add sugar, eggs and vanila, beating until well blended. Set aside.
  3. Stir jam until softened and spread evenly over crust; sprinkle with blueberries. Top with cream cheese mixture.
  4. Bake 30 minutes or until slightly puffed. Cool completely in pan.
  5. Refrigerate leftover bars for up to 3 days.