Blueberry Cheesecake Squares
|Graham cracker crumbs||1 1⁄2 Cup (24 tbs)|
|Butter||6 Tablespoon, melted|
|Ground nutmeg||1⁄8 Teaspoon|
|Cream cheese||1 , softened|
|Sugar||3⁄4 Cup (12 tbs), divided|
|Vanilla extract||1⁄2 Teaspoon|
|Lemon peel||1⁄2 Teaspoon, grated|
|Blueberries||1 Can (10 oz) (oregon)|
|Water||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
Combine graham cracker crumbs, butter, and nutmeg.
Press into 11 3/4 x 7/4 x 1 3/4-inch baking dish.
Beat cream cheese, 1/2 cup sugar, eggs, vanilla, and lemon peel with electric mixer until smooth.
Spread over graham cracker layer.
Bake at 375°F 15 minutes.
Drain blueberries; reserve syrup.
Heat reserved syrup with 1/4 cup sugar and salt.
Combine water and cornstarch; add to syrup mixture.
Cook and stir until thickened; stir in lemon juice.
Cool to lukewarm; add blueberries.
Spread over baked mixture.
Refrigerate at least 6 hours.