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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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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 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

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 ½ cups coarsely crushed pretzels
1 pint (2 cups) blueberries
3 packages (8 oz each) cream cheese, softened
½ cup sugar
2 teaspoons vanilla
2 tablespoons grated lemon peel
3 eggs
Additional 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 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

All photos and recipes courtesy Pillsbury!  
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