| Yield | |
|---|---|
| Source | Food & Family, Summer 2005 |
| Prep time | 4 hours |
| Yield | |
|---|---|
| Source | Food & Family, Summer 2005 |
| Prep time | 4 hours |
| 6 | Tablespoon | Butter (melted) |
| 2 | Cup | Graham Cracker Crumbs |
| 16 | Ounce | Cream Cheese (softened) |
| 3⁄4 | Cup | Sugar |
| 2 | Eggs | |
| 1 | Teaspoon | Vanilla Extract |
| 8 | Ounce | Blueberry Jam |
| 1 | Cup | Blueberries |
1.Preheat oven to 350 degrees. Pour melted butter into 13x9-inch baking pan. Sprinkle crumbs over butter; mix well. Press firmly and evenly onto bottom of pan.
2.Beat cream cheese until smooth. Add sugar, eggs, and vanilla, beating until well blended; set aside. Stir jam until softened. Spread jam evenly over crust; sprinkle with blueberries. Top with cream cheese mixture.
3.Bake 30 minutes or until slightly puffed. Cool completely in pan then refrigerate for 3 hours. Cut into 24 bars to serve. Refrigerate leftover bars for up to 3 days.