SUPER-SCRUMPTIOUS PUMPKIN CRÈME BRULEE TARTLETSDOUGH:1 ½ c. flour1 ½ c. powdered sugar¼ c. unsweetened cocoa…
SALUTE THE CHEESECAKE BARS
| SALUTE THE CHEESECAKE BARS | Print |
Recipe By: Alice Morrow
SALUTE THE CHEESECAKE BARS
Ingredients
- CRUST:
- ½ c. whole almonds, or your favorite nuts
- 1 c. flour
- ⅓ c. packed light brown sugar
- ¼ t. salt
- 8 T. butter, melted
- FILLING:
- 3 (8-oz.) pkgs. cream cheese, room temp
- ¾ c. sugar
- 3 large eggs, room temp
- 2 T. fresh lemon juice
- 1 T. vanilla extract
- ¼ t. salt
- 1 c. fresh ripe blueberries
- 1 c. seedless raspberry jelly
Instructions
- Preheat oven 325. Line 12x9” baking pan with foil, leaving 2” overhang on 2 sides. Spray foil with PAM.
- CRUST: Pulse almonds in food processor until finely chopped. Add flour, brown sugar and salt and process until well combined.
- Add butter and pulse just until mixture comes together. It should not form a ball.
- Press mixture evenly over the prepared pan.
- Bake 25 minutes or until set. Let cool on a wire rack.
- FILLING: With electric mixer, beat cream cheese and sugar until smooth. Scrape down sides of bowl.
- Reduce speed to medium-low and add eggs, one at a time, beating until just combined.
- Beat in lemon juice, vanilla and salt.
- Spread filling evenly over crust. Tap pan on counter a few times to release air bubbles in filling.
- Place pan on a large roasting pan and put in oven.
- Pour hot tap water into roasting pan until it comes up about 1” around baking pan.
- Bake 40 minutes or until filling is just set.
- Remove from oven and cool completely on wire rack.
- Cover with foil and refrigerate for 8 hours or overnight.
- Use foil overhang to lift cheesecake out of pan onto cutting board.
- Heat a large sharp knife under hot water, dry knife.
- Trim off edges of cheesecake. Carefully cut into 16 bars, rinsing knife under hot water and drying between each cut.
- Transfer bars to serving platter. Decorate each bar with 5 blueberries in upper left hand corner. Place jelly in ziplock bag and seal bag and snip off once corner slightly.
- Pipe the jelly in the lines on each bar to resemble the strips of flag.
- Keep refrigerated when not serving.
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