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May 31, 2013
Top Seven Dessert Bar Recipes
Tis' the season of graduations, school end parties, end of season little league parties, pool parties, you name it! For my 'Best of the Web' this week, I couldn't just choose one bar recipe...so I went for seven!
They are all courtesy of Pillsbury and look delightful......especially this Lemon Blueberry Pretzel Cheesecake recipe....salty and sweet all in one bite. Can't go wrong!
Lemon Blueberry Pretzel Cheesecake
(16.5 oz) Pillsbury® refrigerated sugar cookies
cups coarsely crushed pretzels
1 pint (2 cups) blueberries
(8 oz each) cream cheese, softened
grated lemon peel
2 cups blueberries for garnish, if desired
Heat oven to 350°F. Spray 13x9-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
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