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Blueberry Cheesecake Squares Recipe

   
 

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  1 Reviews | 4 out of 5
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     Blueberry Cheesecake Squares

Category   Desserts - Breads
Sub Category   None
Servings   18-24 squares

Ingredients
non-stick cooking spray
2 (7 oz) packages Martha White brand blueberry cheesecake flavored muffin mix
6 Tbsp butter, softened
2 (8 oz) packages cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
2 large eggs
1 (12 oz) jar Smucker's brand blueberry preserves (1 cup)
 

Instructions
Heat oven to 350 degrees F. Coat a 13x9-inch pan with non-stick cooking spray. Stir together muffin mix and butter with a fork in a large bowl, until well blended. Press dough into bottom of prepared pan.
Beat cream cheese and sugar in large bowl with electric mixer at medium high speed until creamy. Beat in vanilla and eggs just until smooth. Pour over crust. Spread evenly. Dollop jam by teaspoonfuls over filling. Using a small sharp knife, swirl jam into cream cheese mixture to create a marbled effect. (Note- You will usually use less than a cup for this)
Bake 40-45 minutes or until filling is set. Cool completely on wire rack. Chill at least 1 hour. Cut into squares. Store in refrigerator.


Originally Submitted
1/26/2017





4 Out of 5 from 1 reviews

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