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Blueberry Cheesecake Bars

Blueberry Cheesecake Bars
 
Yield:
128 servings

Ingredients

Ingredients Weights Measures
OREO Pieces-Small, divided 4 lb. + 8 oz. 1-1/4 gal.
butter, melted 12 oz. 1-1/2 cups
PHILADELPHIA Original Cream Cheese, softened 9 lb. 1 gal. + 2 cups
sugar 3 lb. + 12 oz. 1 qt. + 1/2 cup
eggs - 16 each
fresh blueberries 2 lb. 5 cups
semi-sweet or dark chocolate, melted 12 oz. 1-1/3 cups

Directions

COMBINE 4 lb. of the OREO Pieces (or 1 lb. for the trial recipe) and butter; press evenly onto bottoms of 4 parchment-lined half-sheet pans (or 1 prepared half-sheet pan for trial recipe).

PLACE cream cheese and sugar in large bowl of electric mixer fitted with paddle attachment. Beat on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Fold in blueberries. Pour evenly over crusts. Sprinkle batter in each pan with 1/2 cup of the remaining OREO Pieces.

BAKE in 350°F-standard oven for 45 to 50 min. or until cheesecakes are almost set in centers. Cool completely; cover. Refrigerate 4 hours or overnight.

DRIZZLE chocolate evenly over cheesecakes. Cut dessert in each pan into 32 bars. Store in refrigerator.

Kraft Kitchens Tips

Cooking Know-How
For best results, do not use frozen or canned blueberries.
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