Earlier this month I was faced with ten pounds of blueberries to either eat fresh, bake with, or freeze. While searching for blueberry recipes I found lots of breads, muffins, and pancakes. And then I saw these. You know I'm interested in a recipe when I have it bookmarked and in my mouth in less than 24 hours!
Think oatmeal cookie meets blueberry studded cheesecake! Add a scoop of vanilla ice cream and indulge! And, yes, these will be served in my house again.
Oatmeal Cookie Cheesecake Bars Studded with Blueberries
(Adapted from The Art of Two Tarts)
Oatmeal Cookie Crust & Topping:
1 cup butter
1 1/2 cups brown sugar
1 teaspoon vanilla
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 tsp ground nutmeg
3 cups oatmeal
Cream butter and sugar. Add eggs and vanilla. Beat until combined. In a separate bowl, combine dry (remaining) ingredients and slowly add to butter/sugar/egg mixture. Separate cookie dough so that you have 3/4 for the crust and 1/4 for the topping. Press the crust portion evenly into a 9x13 baking dish. Reserve the topping portion for later.
12 ounces cream cheese (softened)
1/2 cup sugar
2 tsp lemon juice
1 tsp vanilla
4 cups blueberries
Beat the cream cheese and sugar until light and fluffy. Add the eggs, lemon juice, and vanilla. Beat until combined. Spread cheesecake mixture evenly over the top of the prepared crust. Drop blueberry over the cheesecake filling. And finally, drop small clumps of reserved cookie dough as the final layer.
Bake for 50 minutes in a 350 degree oven. Cool to room temperature and store in the refrigerator. Enjoy cold (and with ice cream).