Sometimes easy is good. Thanks, Pillsbury, for another great recipe!
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Lemon-Blueberry Pretzel Cheesecake Squares
1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1 1/2 cups coarsely crushed pretzels
1 1/2 cups coarsely crushed pretzels
1 pint (2 cups) blueberries
3 packages (8 oz each) cream cheese, softened 1/2 cup sugar
2 teaspoons vanilla
2 tablespoons grated lemon peel
3 eggs
Additional 2 cups blueberries for garnish, if desired
- Heat oven to 350 degrees. Spray 13 x 9-inch pan with cooking spray.
In medium bowl, break up cookie dough. Stir or knead in 1 cup of the pretzel crumbs. Press cookie dough evenly in bottom of pan. (If dough is sticky, use floured fingers.) Bake 5 minutes. Place 2 cups blueberries evenly on crust.
In medium bowl, beat cream cheese, sugar, vanilla and lemon peel with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and creamy. Gently spoon evenly over blueberries.
Bake 27 to 33 minutes or until set at least 2 inches from edge of pan but center still jiggles slightly when moved (it will become firm during refrigeration). Cool 1 hour. Refrigerate about 1 1/2 hours or until chilled and firm. Cut into 8 rows by 3 rows.
Spoon 1 teaspoon of the remaining pretzel crumbs and a few blueberries over each serving.
Makes 24 squares.
