Blueberry Cheesecake Squares

Now this is one of those recipes that has a backstory, so hunker down. A few weeks ago, we celebrated my parents’ 50th wedding anniversary. We had a wedding cake and great music, and many many friends and family, and it didn’t rain. Thank you, Lord.


They had a wonderful time, and then they went off to Maine on a little 50th anniversary honeymoon trip. (Aren’t they adorable??). And while they were there, they visited one of my favorite, favorite makers of all things delicious, the amazing Stonewall Kitchen. And they brought me back some delectable Stonewall Kitchen goodies. Including this…

I have big plans for this that involve caramelized french toast and cinnamon and berries. Stay tuned for that one. They also brought me this…

I’m considering my peach jam options. Suggestions welcome. Now brace yourself for this next one…

I don’t even know what to say. I am seriously considering just hiding somewhere and eating it straight out of the jar with a spoon.Last but not least, this was in the Stonewall Kitchen bag…

Along with a recipe card for Blueberry Cheesecake Bars. (Talk about the gift that keeps on giving!) Anyway, this scrumptious recipe calls for making a super-easy shortbread cookie crust. On top of that crust goes a classic cheesecake batter…and then comes the fun part. You take that whole jar of wild blueberry jam (and when you open it up you will see there are tons of teeny tiny whole little baby blueberries in the jam. Deep breaths.) and drop it in spoonfuls on top of the cheesecake batter. Then take a knife and swirl, swirl, swirl the jam through the batter.

Bake. Cool, counting the minutes. Cut into squares. Try not to eat all of them at once. And if you have the self-discipline to put them in the fridge to chill down for a while — well, the only better than a blueberry cheesecake square is a cold blueberry cheesecake square.

Stonewall Kitchen
, have I told you lately that I love you??

Blueberry Cheesecake Squares
 
Ingredients
Cookie Crust:
  • 1¾ cups all-purpose flour
  • ½ cup confectioners sugar
  • ½ teaspoon salt
  • 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
  • 1 teaspoon ice water
Cheesecake Filling:
  • 16 ounces (2 packages) softened cream cheese
  • ½ cup sugar
  • 1 teaspoon Pure Vanilla Extract
  • 2 eggs
  • 1 cup blueberry jam. I highly recommend Stonewall Kitchen Wild Maine Blueberry Jam!
Instructions
  1. Preheat oven to 350 degrees F. Grease a 9X13 inch pan.
  2. Place flour, sugar and salt in food processor and pulse.
  3. Add butter and process until the dough begins to form a ball, adding ice water if necessary.
  4. Press dough evenly over the bottom of the prepared pan. Bake until crust is lightly golden, about 20 minutes. Let cool for 30 minutes.
  5. While cooling, prepare filling. Mix softened cream cheese, sugar and vanilla until well blended.
  6. Add eggs and mix just until eggs are incorporated.
  7. After crust cools for 30 minutes, pour cheesecake filling evenly over the crust.
  8. Spoon Blueberry Jam randomly on top of filling and then swirl to combine.
  9. Bake at 350 degrees F for approximately 35-45 minutes or until center is set. Allow to cool in pan.

Comments

Want a photo beside your name? Go to Gravatar.com, sign up for a free account, and upload a photo. It's super easy!

  1. beewaits says

    Oh my god! Those look amazing! Where can I get this dark chocolate sea salt caramel sauce and blueberry jam? Seriously all of it looks amazing!

    And congrats to your parents…that's so sweet. My grandparents had there 50 years last year and it's just so sweet seeing couples celebrate the big ones and still being totally in love =)

    Claire
    xo

    http://www.beewaits.blogspot.com

  2. Joanne says

    Your parents are seriously adorable! Fifty years is quite a feat!

    And how lucky for you that they brought you back so many goodies! I would want to eat them all.

  3. smalltownoven says

    I love all the little goodies you got! Congratulations to your parents. They're adorable! As are these cheesecake bars. Can't ever say no to cheesecake!

  4. Katie says

    So I was eating my breakfast while reading this, and I kid you not, I actually stopped mid-chew when I saw that Dark Chocolate Sea Salt Caramel sauce. I'm gonna have to get me some of that.

    I'm also excited to try the blueberry cheesecake bars, since I was unhappy with the last batch I made using a different recipe.

    Hooray for blueberries!

  5. Fun and Fearless in Beantown says

    I love Stonewall Kitchen products so much! I've never seen the Dark Chocolate Sea Salt Caramel sauce and you bet I'll be getting a jar when I'm up in Maine next month!

  6. Stonewall Kitchen says

    Kate, with such a great post – we love you right back! Thank you.

    -Katie
    (Photography & Social Media @ Stonewall Kitchen)

  7. Shel says

    OMG are you trying to KILL me over here?? That looks and sounds AMAZING! Will have to try it the second I get all the ingredients together.

  8. Kate Morgan Jackson says

    Yes, I love Cup of Jo, so I was SO excited to see my little banana bites up there — yahoo! :)

  9. sippy says

    Your parents are just precious! A 50th anniversary honeymoon is too cute too. How awesome to have parents still so in love after 5 decades!! :)
    Total yum to your bars. I'm mad about berries in anything!

  10. MrsKinne says

    Yum! The Maine Blueberry Jam is my favorite.

    In fact, my husband and I gave those little jars are Christmas presents to most of our family members last year. :)

  11. Linda says

    On the savory side, have you tried Stonewall Kitchen's Roasted Onion and Garlic Jam? The BEST! I'm fortunate to live on the NH Seacoast, so I can pop into the stores in Portsmouth and York, ME to taste all the goodies. Added bonus: no sales tax in NH!

  12. mike says

    That cheesecake absolutely looks terrific! I would try that one out this coming weekend as I have a get together party to be held at home. Thank you for sharing this recipe, Im sure it would be a hit. It would go really well with a hot cup of coffee made from my
    kalorik coffee maker
    at home. Kudos!

  13. Chocolate Shavings says

    That dark chocolate sauce sounds delicious – have you tried it? Might be a little over-indulgent but I feel like it would be delicious on those cheesecake squares!

  14. Kate Morgan Jackson says

    Wow, the chocolate sauce on the cheesecake — that never occurred to me but GREAT idea. I haven't opened the jar yet…I've been trying to come up with the perfect occasion!

  15. Kathy - Panini Happy says

    What terrific gifts! Congrats to your folks – they look so happy in the photo :-) These bars look incredible!

  16. tamilyn says

    After reading this post I just went and placed an order for several things including the jam and the chocolate caramel sauce

  17. Anonymous says

    These are delicious! I made these a few days ago. I accidentily added twice as much confectioners sugar to the dough, despite that they still tasted amazing! Unfortunately I did not have any of this fabulous blueberry jam on hand, so I settled for a store brand. I am making it again today, with the correct amount of sugar, and this time I am going to throw in a few fresh blueberries. Thank you so much for this recipe! This is great for someone who cannot handle very much cheesecake!

  18. Kortnee says

    I’m going to make these this week as a trial and see if I’m good enough to make them for a party this weekend! This will be my FIRST TIME making cheesecake. My question is, are these supposed to be served cold? If I were to put them in the fridge after cool down and serve as a cold dessert would it be okay?

    • Kate says

      That would totally be okay! One of the best things about cheesecake is that you can make it ahead and serve it either room temperature or cold. Have a great party!

Trackbacks

Let's Talk!

Your email address will not be published. Required fields are marked *