With blueberry season quickly coming to an end I had the strong urge to baking with blueberries one last time. As soon as I saw these on Jen's blog a few weeks ago I knew that they would be a hit. I love baking with oatmeal because I love the texture that it brings to baked goods and with blueberries and cheesecake, how can you go wrong? The flavors all come together to create one of the best desserts that I've had in a long, long time. The flavors are all just so perfect together with the chewy oatmeal base, the smooth and sweet cheesecake middle, and the slightly tart and juicy blueberry layer. I had a hard time sharing these... ;)
We are these cold, straight from the fridge, each time but they would probably be great served at room temperature, too. Just make sure to store them in the fridge.
Blueberry Cheesecake Bars
For the crust:
1 1/2 cups oats
1/2 cup flour
1/2 cup brown sugar, packed
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
6 tbsp. unsalted butter, melted
For the blueberry layer:
1 2/3 cup blueberries
3 tbsp. sugar
2 tsp. cornstarch
2-3 tsp. lemon juice
For the cheesecake layer:
8 ounces cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
1. Heat oven to 350° F and line an 8-inch square baking pan with non-stick foil or parchment paper.
2. For the crust: In a large bowl mix oats, flour, brown sugar, baking soda, salt, and cinnamon. Add in the melted butter and stir until evenly mixed and very crumbly. Set aside 1/2 cup crumb mixture for topping.
3. Press remaining mixture into prepared pan and bake for 12 minutes.
4. In a small saucepan carefully stir together blueberries, sugar, and cornstarch and then add in lemon juice. Heat the saucepan to medium and cook, stirring often, until mixture begins to thicken, about 7 minutes. Remove the pan from the heat and allow to cool slightly before pouring over baked crust.
5. In bowl of electric mixer beat the cream cheese until smooth and then add sugar, vanilla, and salt. Beat well until thoroughly mixed and smooth, about 2 minutes. Add in the egg and mix until combined. Pour cheesecake filling over the blueberry filling.
6. Top the blueberry filling with the reserved crumb mixture.
7. Bake for 30-35 minutes until top begins to brown and filling is bubbly. Remove pan to a wire rack and allow to cool completely. When bars reach room temperature chill for an hour in the refrigerator before cutting. Store in refrigerator.
as seen on Beantown Baker, originally from Baking and the Boys and Cookie Madness