Blueberry Cheesecake- adapted from Kraft
Ingredients:-
6 tablespoons butter, melted
2 cups HONEY MAID Graham Cracker Crumbs (i used digestive biscuits)
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 cup blueberries ( I used 2 packets of blueberry puree, you can get it from bake with yen)
Steps:
1. Preheat oven to 350 degrees F. Mix butter and graham crumbs in 13x9-inch baking pan. Press firmly onto bottom of pan. Refrigerate until ready to use.
2. Beat cream cheese in large bowl with electric mixer on medium until creamy. Add sugar, eggs and vanilla; beat until well blended. Set aside. Stir 1 packet of blueberries until well combined;.Pour into the pan Sprinkle the remaining blueberries on top evenly with the cream cheese mixture.
3. Bake 30 min. or until slightly puffed. Cool completely in pan. Cut into 24 bars to serve. Store any leftover bars in tightly covered container in refrigerator up to 3 days.
6 tablespoons butter, melted
2 cups HONEY MAID Graham Cracker Crumbs (i used digestive biscuits)
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 cup blueberries ( I used 2 packets of blueberry puree, you can get it from bake with yen)
Steps:
1. Preheat oven to 350 degrees F. Mix butter and graham crumbs in 13x9-inch baking pan. Press firmly onto bottom of pan. Refrigerate until ready to use.
2. Beat cream cheese in large bowl with electric mixer on medium until creamy. Add sugar, eggs and vanilla; beat until well blended. Set aside. Stir 1 packet of blueberries until well combined;.Pour into the pan Sprinkle the remaining blueberries on top evenly with the cream cheese mixture.
3. Bake 30 min. or until slightly puffed. Cool completely in pan. Cut into 24 bars to serve. Store any leftover bars in tightly covered container in refrigerator up to 3 days.
