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Blueberry Cheesecake Bars

Blueberry-Cheesecake-Bars-with-Oreo

DONNE: 4 half-sheet pans or 128 servings, 1 bar (83 g) each

INGRÉDIENTS POIDS MESURES:

  • Oreo Small Crunch Pieces 4 lb. + 8 oz. [2 kg] 1-1/4 gal. [5 L]
  • butter, melted 12 oz. [340 g] 1-1/2 cups [375 mL]
  • Philadelphia Brick Cream Cheese, softened 9 lb. [4 kg] – [-]
  • sugar 3 lb. + 12 oz. [1.7 kg] 1 qt. + 1/2 cup [1.1 L]
  • eggs 32 fl oz [1 kg] 16 each [-]
  • fresh blueberries 2 lb. [1 kg] 1-1/4 qt. [1.25 L]
  • semi-sweet chocolate chips, melted 12 oz. [340 g] 1-1/3 cups [325 mL]

DIRECTIVES

MIX 4 lb. (1.8 kg) of the Oreo Pieces (or 1 lb. [450 g] of the Oreo Pieces for trial recipe) and butter; press onto bottoms of 4 parchment-lined half-sheet pans (or onto bottom of 1 lined half-sheet pan for trial recipe).

BEAT cream cheese and sugar in large bowl of mixer fitted with paddle attachment until well blended. Add eggs, 1 at a time, beating after each just until blended. Fold in blueberries. Pour over crusts. Sprinkle 2 oz. (60 g) of the remaining Oreo Pieces over batter in each pan.

BAKE in 350°F-standard oven 45 to 50 min. or until centres are almost set. Cool completely. Refrigerate at least 4 hours or overnight.

DRIZZLE chocolate evenly over cheesecakes. Cut dessert in each pan into 32 bars. Keep refrigerated.

CONSEILS DES CUISINES KRAFT

Cooking Know-How
For best results, do not use frozen or canned blueberries.