Easy Blueberry Cheesecake Bars

• Vegetarian

• Produce

  • 2 cups Blueberries, frozen or fresh

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 Cornstarch
  • 1 1/2 cup Sugar
  • 1 tsp Vanilla

• Snacks

  • 15 Graham crackers

• Dairy

  • 1 stick Butter
  • 2 (8 oz packages Cream cheese
  • 1/2 cup Sour cream

• Liquids

  • 1/2 cup Water

Found on bakingwithmom.com

Description

Ingredients

• 2 cups blueberries (frozen or fresh)
• ½ cup sugar
• ½ cup water
• cornstarch
• 15 graham crackers
• ½ cup sugar
• 1 stick melted butter
• 2 (8 oz) packages cream cheese
• ½ cup sugar
• 3 eggs
• 1 tsp vanilla
• ½ cup sour cream

Directions

• Crush crackers in food processor (or in a bag)
• Pulse crackers, sugar and butter together until texture is like wet sand
• (if using a bag to crush crackers, mix crushed crackers, butter and sugar in a bowl)
• Place on the bottom of a slightly greased jelly roll pan
• Set aside
• Mix cream cheese and sugar in a bowl until well blended
• Blend in sour cream and vanilla
• Add in eggs one at a time, stirring just until incorporated
• Pour onto the graham cracker crust and bake at 350* for 20 minutes, or until cheesecake is firm
• Set aside and let cook
• While cooling, take blueberries, water and sugar and bring to low boil on the stove in a medium saucepan stirring occasionally
• After the blueberries have broken down slightly (softer, lost the firmness), add a cornstarch/water mixture **3 Tablespoons of cornstarch plus ¼ water, mixed in a small bowl**
• Add mixture slowly while stirring. You may not use all of mixture, stop adding when mixture starts to thicken, almost like jello almost set
• Turn off heat and let cool for about 5 minutes
• Pour on top of cheesecake and place immediately into fridge for 2 hours to firm
• Cut squares and serve