Blueberry Crumble Cheesecake Bars
12 oz. cream cheese
½ c. sour cream
½ c. sugar
½ tsp. salt
1½ tsp. vanilla or vanilla bean paste
2 tsp. sugar
2 tsp. all-purpose flour
1 tbsp. fresh lemon juice
1 c. fresh blueberries, rinsed and patted dry
Graham cracker crust:
10 graham crackers, finely crushed
3 tbsp. sugar
4 tbsp. (½ stick) butter, melted
1 c. all-purpose flour
¼ c. brown sugar
¼ c. sugar
7 tbsp. butter, cold
1. Preheat oven to 325 degrees. Line an 8×8 square baking pan* with parchment paper, leaving an overhang on at least 2 sides for easy removal.
2. In a medium size mixing bowl combine crust ingredients, then spread into prepared pan, creating an even layer. I pressed mine flat with the bottom, of a measuring cup. Place in oven and bake for 10 minutes. Remove and allow to cool while preparing the remaining components.
3. In a small mixing bowl, combine all blueberry ingredients, toss gently to combine, set aside.
4. In a medium size mixing bowl, combine all ingredients for crumble topping. Cut the butter in with a pastry blender until the mixture is coarse, set aside.
5. In the bowl of a stand mixer, beat together cream cheese, sour cream and sugar until smooth. NOTE: it’s really important that the cream cheese, sour cream and eggs are at room temperature, otherwise you’ll end up with a clumpy batter! With mixing speed on low, add vanilla, salt and one egg. Mix until combined, then add the remaining egg, mixing until incorporated.
6. Pour the cheesecake batter over the baked (and slightly cool) crust. Spread evenly with a spatula. Carefully place blueberry mixture over top, evenly covering the cheesecake. Finally, top with crumble. Place in oven and bake for 40-45 minutes or until the cheesecake has set and the crumble is lightly golden brown in color. Remove from oven and allow to cool for 1½ hours or until it reaches room temperature. Place in refrigerator and chill for at least 4 hours before removing, cutting and serving.