Blueberry Pecan Crunch Cheesecake Bars Recipes

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BLUEBERRY PECAN CRUNCH CHEESECAKE BARS



Blueberry Pecan Crunch Cheesecake Bars image

I came up with this recipe for my love of Cheesecake and Blueberry crisp. The crust is made with Pecan shortbread cookies ( Pecan Sandies) They are topped off with a Pecan crumble crisp topping. They are delicious!

Provided by Nor Mac

Categories     Other Desserts

Time 1h15m

Number Of Ingredients 22

CHEESECAKE CENTER
8 oz cream cheese
2 eggs
1 14 ounce can condensed milk
1/2 tsp vanilla
1/4 tsp nutmeg
1/2 tsp cinnamon
2 Tbsp melted butter
1 1/2 c blueberries
TOPPING
1/2 c flour
1/2 c plus 3 tbs brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp oatmeal
5 Tbsp butter
1/2 c chopped pecans optional
CRUST
13 pecan shortbread cookies( like pecan sandies))
4 Tbsp butter
1/2 tsp cinnamon
3 Tbsp sugar

Steps:

  • 1. Heat oven 350 degree's. grease an 11x7 inch pan and line with parchment paper
  • 2. Make crust: place cookies, sugar, cinnamon in food processor. Blend until crumbed. Add 3 TBL melted butter and pulse to combine.
  • 3. Pour in to lined pan. Press down crust in bottom of pan. Bake for 10-15 minutes,or until edges are nicely browned, and cool.
  • 4. Make cake: beat softened cream cheese until fluffy. Add the condensed milk, and 2 TBS melted butter beat until combined. Add the eggs, vanilla, and cinnamon. Beat until combined.
  • 5. Pour cheese mixture on top of crust. Sprinkle blueberries on top of filling.
  • 6. Make topping: mix flour, brown sugar, cinnamon,nutmeg and oatmeal together. Cut 5 TBS of cold butter in to mix until it looks like small peas.add pecans if desired. Sprinkle on top of berries. Bake at 350 for 50-60 minutes until pick inserted comes out clean
  • 7. Remove from oven, and cool. Place in fridge until cold. Take cake with paper out of pan. Cut in to squares. Keep leftovers refrigerated.

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