Lemon Blueberry Cheesecake
Prep time: 
Cook time: 
Total time: 
A gorgeous cheesecake will stun guests at any brunch, dinner or party!
  • CRUST:
  • Butter, for greasing the pan
  • 2 Tbsp. sugar
  • ⅛ tsp. cinnamon
  • 9 graham crackers (one sleeve)
  • ½ stick unsalted butter, melted
  • 16-oz. cream cheese (two packages), room temperature
  • 2 eggs
  • 6 Tbsp. lemon juice
  • ½ C. sugar
  • 1½ cups fresh blueberries
  • ½ jar blueberry topping
  • Read more at: http://www.foodnetwork.com/recipes/tyler-florence/lemon-blueberry-cheesecake-bars-recipe/index.html?oc=linkback
  1. Preheat oven to 325. In a food processor, pulse together the cinnamon, sugar, graham crackers until they are the consistency of bread crumbs. Add the melted butter. Press down into a tart pan that has been sprayed with non-stick cooking spray and lined with parchment paper. Bake for 12 minutes or until light brown. Remove and cool completely.
  2. Beat the cream cheese, eggs, lemon juice and sugar in a mixer until well combined. Pour over the cooled crust and arrange blueberries on top. They will sink slightly - that's OK.
  3. Bake for 32-35 minutes. Center still may be slightly "jiggly." Cool, then refrigerate. After refrigerating at least 3 hours, remove from pan using the parchment lining. Spread half the jar of blueberry topping over the top. Cut into ten wedges.
Recipe by Frugal Bites at http://frugalbites.com/lemon-blueberry-cheesecake/