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Fruit Cheesecake Squares

Ingredients

For Cookie Crust:

  • 1 3/4 cups all-purpose flour
  • 1/2 cup confectioner’s sugar
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, cut into small pieces
  • 1 teaspoon ice water

For cheesecake filling:

  • 16 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 1 cup Stonewall Kitchen Jam or Jelly*

Directions

Preheat oven to 350° and grease a 9×13-inch pan. Place flour, sugar, and salt in food processor and pulse. Add butter and process until dough begins to form a ball; add ice water if necessary. Press dough evenly over bottom of pan. Bake until crust is lightly golden, about 20 minutes. Let cool for 30 minutes. Prepare filling. Mix softened cream cheese, sugar and vanilla until well blended. Add eggs and mix just until eggs are incorporated. After crust cools for 30 minutes, pour cheesecake filling evenly over the crust. Spoon blueberry jam randomly on top of filling and then swirl to combine. Bake for approximately 35-45 minutes or until center is set. Allow to cool in pan.

Notes

*Sold in The Little Traveler’s Gourmet Rooms

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