Ingredients
Units Scale
For oat crust
- 1 1/4 cups all purpose flour
- 1 cup regular oats
- 1/2 cup packed brown sugar
- 1/2 cup butter (softened)
- 1/4 tsp salt
- 1/4 tsp baking soda
For blueberry filling
- 4 cups blueberries (divided)
- 1/4 cup sugar
- 1 tsp fresh lemon juice
For cheesecake
- 2 8 oz packages cream cheese, softened
- 2/3 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Heat oven to 325.
For the crust:
- Combine all crust ingredients. Mix until crumbly. Press into a greased 9 x 13 baking pan. Bake for 12-15 minutes or until light brown.
For the blueberry ribbon:
- In a small sauce pan over medium heat combine 3 cups of blueberries, sugar and lemon. Cook over medium heat stirring often for about 15 minutes or until mixture begins to thicken. Remove from heat.
- Cool slightly. Spread evenly over oat crust. Arrange 1 cup of blueberries over top of blueberry syrup.
For the cheesecake:
- Beat cream cheese until smooth in a large mixing bowl on medium speed for 2-3 minutes. Gradually add sugar. Beat in eggs, one at a time. Mix in vanilla.
- Pour the filing over the blueberries. Bake the bars until the edges are set but the center still jiggles slightly, about 35-40 minutes.