Betty Crocker Holiday Cookies 2007 - (Page 51) prize-winning recipes Blueberry Cheesecake Bars Prep Time: 40 Minutes Start to Finish: 4 Hours 10 Minutes Servings: 28 bars CruST 3. Spread spreadable fruit evenly over partially cooled crust. Sprinkle with blueberries. Pour cream cheese mixture evenly over blueberries, spreading gently to cover. 4. Bake 40 to 45 minutes longer or until center is set. Cool 30 minutes. Refrigerate at least 2 hours. For bars, cut into 7 rows by 4 rows. Store covered in refrigerator. High Altitude (3500-6500 ft): In step 4, bake 45 to 50 minutes. Nutrition Information Per Serving: 1 Bar: Calories 260 (Calories from Fat 130); Total Fat 15g (Saturated Fat 8g); Cholesterol 70mg; Sodium 170mg; Total Carbohydrate 28g (Dietary Fiber 1g); Protein 4g 1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix ½ cup butter or margarine, softened 1 egg ® Filling 3 ¾ ½ 3 1 1½ packages (8 oz each) cream cheese, softened cup sugar cup whipping cream eggs jar (10 oz) blueberry spreadable fruit cups fresh or frozen (thawed and drained) blueberries 1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cookie mix, butter and egg with electric mixer on low speed until soft dough forms. Press in bottom of pan. 2. Bake 15 minutes. Cool 10 minutes. Meanwhile, in another large bowl, beat cream cheese and sugar on medium speed until fluffy. Add whipping cream and 3 eggs; beat on low speed until well blended. Tip » DID You KNow? Michelle Robinson, of Jacksonville, Florida, won $500 for this recipe in the 2006 Mix It Up with Betty! Cookie Mix Recipe Contest.
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