Blueberry Bliss Cheesecake Bars

Ingredients

Oatmeal Cookie Crust

4 ounces unsalted butter, room temperature

1/2 cup light brown sugar

1/4 cup granulated sugar

1 egg

1 tbsp. bourbon

1 tsp. vanilla extract

3/4 cup all purpose flour

1/4 tsp. cinnamon

1/2 tsp. baking soda

1/2 tsp. salt

1 & 1/4 cups old fashioned oats

Blueberry Cheesecake Layer

16 ounces cream cheese, room temperature

1/2 cup granulated sugar

1/4 cup light brown sugar

2 eggs

1 tsp. vanilla bean paste, or extract

1 tbsp. bourbon

6 ounces (about a generous 1 cup) fresh blueberries

Blueberry Compote

10 ounces blueberries (about a pint)

2-3 Tbsp. granulated sugar

1 tsp. fresh lemon juice

1 tbsp bourbon

Instructions

Oatmeal Cookie Crust

Preheat oven to 325 degrees. Spray an 8x8-inch pan with non-stick pan spray and line with parchment paper, leaving a 1-inch overhang so you can easily lift the bars out. Spray once more and set aside.

In the bowl of an electric mixer, cream butter and sugars until light and fluffy, about 5-7 minutes.

Add egg, bourbon and vanilla, and continue mixing until combined.

Add flour, cinnamon, salt, and baking soda, mixing just until combined.

Stir in in oats and press dough evenly into prepared pan.

Bake cookie crust for 18-20 minutes, rotating once halfway through. Set aside on cooling rack.

Blueberry Cheesecake Layer

In the bowl of an electric mixer, cream cream cheese, granulated sugar and light brown sugar on medium speed until smooth and creamy, about 5-7 minutes.

Add eggs, vanilla and bourbon, and continue mixing on medium speed, scraping the bowl down to ensure everything is incorporated.

Stir in blueberries, reserving 2 tbsp. to sprinkle on top.

Pour batter on top of cooled cookie crust and sprinkle with remaining blueberries.

Bake at 325 degrees for about 38-40 minutes until set. Transfer to a cooling rack.

Once cheesecake bars have cooled to room temperature, cover with plastic wrap and refrigerate for a minimum of 8 hours, preferably overnight.

Blueberry Compote

In a medium sauté pan, add blueberries, sugar and lemon juice, tossing to coat. Cook over medium heat until berries start to break down and release their juices, about 6-8 minutes.

Once it starts to bubble, reduce heat to low, add bourbon and simmer for about 3-4 minutes until mixture reaches desired consistency.

Transfer berry compote to a medium size bowl and refrigerate until ready to use.

Cutting and Serving

When ready to cut the bars, use the parchment paper to lift them out of the pan and transfer to a cutting board.

For clean and smooth edges: Run your knife under hot water, wipe with a clean kitchen towel and cut. Repeat for each cut.

Top squares with chilled compote and serve.