Extremely moist blackberry cheesecake cookie bars are better served a day after baking.
Prep Time: 15 minutes
Cook Time: 1 hours,
Ingredients:
- 1 can blackberry fruit filling or topping in light syrup
- 2 Tablespoons cornstarch
- 2 cups flour
- 2 cups quick cooking oats
- 1-1/2 cups packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups butter
- 2 packages (8 ounces each) cream cheese, at room temperature
- 2 eggs, at room temperature
- 1-1/2 cups powdered sugar
- 2 teaspoons vanilla
- 1 teaspoon lemon juice
Preparation:
Preheat oven to 350 degrees F. Line a 13 x 9 x 2-inch baking pan with non-stick foil.Strain blackberries over a bowl and reserve juice. Press berries through a fine mesh sieve into the juice to remove the seeds. Add cornstarch and mix until smooth. In a saucepan, bring berry mixture slowly to simmer, stirring constantly until it begins to thicken. Remove from heat and let cool.
Combine flour, oats, sugar, baking soda, and salt. Cut in butter until crumbly. Press half of mixture into baking pan. Bake for 15 minutes. Let cool cool slightly.
Blend cream cheese, eggs, powdered sugar, vanilla, and lemon juice until smooth.
Spread blackberry mixture evenly over bottom crust. Place dollops of cream cheese mixture evenly over blackberry mix and swirl gently. Top with other half of crumb mixture.
Bake 45 minutes. Cool to room temperature. Lift out bars by the foil insert and cut into bars. Refrigerate until chilled before serving. Refrigerate leftovers.
Yield: 24 to 36 cookie bars
