A gorgeous cheesecake will stun guests at any brunch, dinner or party!
Ingredients
CRUST:
Butter, for greasing the pan
2 Tbsp. sugar
⅛ tsp. cinnamon
9 graham crackers (one sleeve)
½ stick unsalted butter, melted
FILLING:
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
Instructions
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.
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.
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/