Blueberry-Cheesecake Squares

Cheesecake is my all time favorite cake! I baked this Blueberry Cheesecake Squares for Claire's 9th birthday. She loves cheesecakes too! She also loves helping whenever I bake. So we shopped together for the ingredients and she helped me bake this mouthwatering dessert. Perfect girl bonding! And the cheesecake is perfect for tea or brewed coffee. The original recipe calls for cherry-pie filling. We decided to use blueberry-pie filling instead and made some changes from the original recipe.

Graham-Cracker Crust

2 Cups Graham-Cracker Crumbs

8 tbsp Melted Butter

3 tbsp. Sugar

Cheese Filling

2 Packages Philadelphia Cheese (8oz), softened

1/2 Cup Sugar

2 large eggs

2 teaspoons Freshly Grated Lemon Peel

1 1/2 teaspoons Vanilla Extract

1 tbsp Flour

1 Cup Canned Blueberry-Pie Filling

1 Preheat oven to 350 degrees F. Line 9 - inch square baking pan with foil; grease foil.

2 Prepare crust: In small bowl, with fork, stir graham-cracker crumbs, butter, and sugar until blended. With a spatula, press mixture onto bottom of prepared pan. Bake 10 minutes. Cool completely in pan on wire rack.

3 Prepare filling: In small bowl, with mixer at medium speed, beat cream cheese until smooth. Gradually beat in sugar. Beat in eggs, lemon peel and vanilla just until blended.

4 Pour cream-cheese mixture evenly over cooled crust. Spoon dollops of blueberry-pie filling over cheese mixture. With tip of a knife, cut and twist through mixture to create marbled effect.

5 Bake until toothpick inserted in center comes out almost clean, about 45 minutes. Cool completely in pan on wire rack; refrigerate until ready to serve. Then lift foil, with the cheesecake, out of pan; peel foil away from sides. Cut into 4 strips, then cut each strip crosswise into 4 squares.

Original Recipe from Good Housekeeping Brownies! Recipe Cookbook: "Cherry-Cheescake Triangles".