Blueberry Cheesecake Bars

Blueberry Cheesecake Bars
Yield:
4 half-sheet pans or 128 servings, 1 bar (83 g) each

Ingredients

Ingredients Weights Measures
Oreo Small Crunch Pieces 4 lb. [2 kg] 1-1/4 gal. [5 L]
butter, melted 12 oz. [340 g] 1-1/2 cups [375 mL]
Philadelphia Brick Cream Cheese, softened 9 lb. [4 kg] -
sugar 3 lb. [1.7 kg] 1 qt. [1.1 L]
eggs 32 fl oz [1 kg] 16 each
fresh blueberries 2 lb. [1 kg] 1-1/4 qt. [1.25 L]
semi-sweet chocolate chips, melted 12 oz. [340 g] 1-1/3 cups [325 mL]
Oreo Small Crunch Pieces 1 lb. [510 g] 1-1/4 qt. [1.25 L]
butter, melted 3 oz. [85 g] 6 Tbsp. [90 mL]
Philadelphia Brick Cream Cheese, softened 2 lb. [1.1 kg] -
sugar 15 oz. [425 g] 2 cups [500 mL]
eggs 8 fl oz [225 g] 4 each
fresh blueberries 8 oz. [225 g] 1-1/4 cups [312 mL]
semi-sweet chocolate chips, melted 3 oz. [85 g] 1/3 cup [75 mL]

Directions

Mix 4 lb. (1.8 kg) of the Oreo Pieces (or 1 lb. [450 g] of the Oreo Pieces for trial recipe) and butter; press onto bottoms of 4 parchment-lined half-sheet pans (or onto bottom of 1 lined half-sheet pan for trial recipe).

Beat cream cheese and sugar in large bowl of mixer fitted with paddle attachment until well blended. Add eggs, 1 at a time, beating after each just until blended. Fold in blueberries. Pour over crusts. Sprinkle 2 oz. (60 g) of the remaining Oreo Pieces over batter in each pan.

Bake in 350°F-standard oven 45 to 50 min. or until centres are almost set. Cool completely. Refrigerate at least 4 hours or overnight.

Drizzle chocolate evenly over cheesecakes. Cut dessert in each pan into 32 bars. Keep refrigerated.

Kraft Kitchens Tips

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

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