Showing posts with label cheesecake bars. Show all posts
Showing posts with label cheesecake bars. Show all posts

Monday, June 23, 2014

Blueberry Cheesecake Squares



It all started with a picture. Did you know that Pinterest is a great place to look for recipes? A lot of bloggers pin pictures of their creations. But don't blame me if you come away hungry!

I'd had a concept in my head. Blueberries swirled in cheesecake bars. Sounds good, doesn't it? So I was looking around to see if someone had tried it. After all, there's a good chance that the blueberries would just turn the cheesecake bars a dirty blue.

When I looked, a picture of a blueberry cheesecake bar kept popping up. It had some kind of crumbled cookie bottom, then cheesecake, then glistening blueberries on top. And every single time I saw that picture and clicked on it, my computer flashed an alarm and told me it was a highly dangerous website and not to go there. Naturally, I assumed some clever person used a gorgeous photo to lure people to who knows what. A horrible cyber attack, maybe?

So I baked it. It's actually very easy. I used cinnamon graham crackers on the bottom, plain cheesecake in the middle, and lightly cooked blueberries on the top. The only drawback is that it does need to sit in the fridge a few hours before you can cut it.

Blueberry Cheesecake Bars

1 8-inch square baking pan

1 1/2 cups cinnamon graham cracker crumbs
3 tablespoons melted butter + extra for greasing

2 eggs at room temperature
2 8-ounce packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 tablespoon lemon juice

16 ounces blueberries (I used frozen blueberries)
1 1/2 tablespoons cornstarch
1/4 cup sugar
2-4 tablespoons water

Preheat oven to 350. Grease the baking pan. Combine the graham cracker crumbs with the melted butter and press into the bottom of the pan.

Beat the cream cheese, sugar, vanilla, and lemon juice together. Add one egg at a time, beating well. Pour into pan. Bake 25 minutes or until the center is set.

While it bakes, place the blueberries, cornstarch, sugar, and water in a pan and bring to a gentle boil. Stir and cook at a simmer about two minutes. When the cream cheese has baked, allow to cool on a rack until it begins to firm and the edges are no longer hot. Using a tablespoon, gently spoon the blueberries over the cream cheese in an even layer. Refrigerate about three hours before cutting.



Cook blueberries.

No fancy effects. The sun caught the shine on the blueberries! Magical.



Kings River Life just reviewed THE DIVA WRAPS IT UP and Sheila's RAZING THE DEAD. Hop over to Kings Life and leave a comment at http://kingsriverlife.com/06/21/june-penguin-food-craft-mysteries-more/ to enter their contest. You could win five just released books! Woohoo!

Sunday, September 1, 2013

Creme Brulee Cheesecake Bars from Debut Author Cate Price

Lucy says: What could be more fun than a debut cozy mystery author? A debut mystery author bearing cheesecake bars! Please welcome Cate Price...


Cate says: I promise that if you make these Crème Brûlée Cheesecake Bars and bring them to your next party or social gathering, you will be famous in less than five minutes.

Come, take my hand and let me lead you down a dissolute path of delicious decadence. These treats are not low-cal by any stretch of the imagination. They are, in fact, rather an evil force to be reckoned with. But trust me. One bite and you just won’t care.
This past weekend, I made them for my Romance Writers of America chapter meeting. The recipe makes quite a lot so I figured there would be leftovers to take to the office on Monday. Spread goodwill among my fellow workers, suck up to the boss with the sweet tooth, and so on. But at the end of the meeting the plate was picked clean. Bone clean. Cleaner than when it came out of the dishwasher.

You’ll find this recipe, along with helpful household hints and creative tips for vintage notions in the back of GOING THROUGH THE NOTIONS.
My heroine, Daisy Buchanan, owns a quirky sewing notions and antiques store in the quaint village of Millbury, PA, and everyone seems to congregate there in the mornings. Her best friend, Martha, is a great baker and brings tasty treats into the store for Daisy’s customers. These cheesecake tidbits are one of Martha’s specialties. But sometimes it can be touch and go as to whether there’s any left for the clientele.

I hope you also enjoy these delectable bars with their creamy, luscious cheesecake filling, crunchy, buttery fudge-like crust and toasted toffee crumble topping.

Now, get ready for your fifteen minutes of fame!




Makes 36 bars

1 pouch (1 pound 1.5 ounces) Betty Crocker® sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed light brown sugar
½ cup melted butter
2½ teaspoons vanilla
2 eggs plus 3 egg yolks
2 (8-ounce) packages cream cheese, softened
½ cup sour cream
½ cup sugar
⅔ cup toffee bits, finely crushed

Heat oven to 350ºF. Lightly spray the bottom and sides of a 13-by-9-inch pan with cooking spray. In a large bowl, stir together the dry ingredients—cookie mix, pudding mix, and brown sugar. Add the melted butter, 1 teaspoon of the vanilla, and 1 whole egg until a soft dough forms. Press the dough to cover the bottom and slightly up the sides of the pan (with your spotlessly clean fingers!).

In a separate bowl, beat the cream cheese, sour cream, and sugar with an electric mixer on medium speed until smooth. Add the remaining whole egg, 3 egg yolks, and remaining 1½ teaspoons vanilla; beat until smooth. Spread over the crust in the pan.
Bake 30–35 minutes or until set in the center. Depending on the temperature of your oven, it may take a little longer. Keep checking at 5-minute intervals until the center is no longer wobbly and a knife comes out relatively clean. Immediately sprinkle the top with the crushed toffee bits. If you can’t find pre-made toffee bits, use Heath bars. Crush them inside a plastic bag with a rolling pin.

Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in the refrigerator.



Cate Price’s debut novel is Going Through the Notions. The second book in the series will be A Dollhouse to Die For, and she is hard at work on the third one. Cate loves to chat with readers at her website  or on Facebook.