Happy September guys! Are you ready for it? Well, hold your pumpkins because I’m still lost somewhere in berry land. Don’t worry, I already have some new fall desserts in the works that we can dive into while we talk about our skinny jeans getting snug soon enough. For now, I’m smitten with blueberries, even more so when they get friendly with cheesecake.
So I feel like I should come clean right from the get-go and tell you I have a love/hate relationship with these bars. I knew I would like them, but I didn’t plan on loving them 10 times more than I ever thought possible. So while that’s fabulous and all, it also means you’re looking at last night’s dinner. One might make an appearance with my coffee this morning too. What was that I mentioned about skinny jeans?
You see I’m funny when it comes to fruit in dessert. Sometimes I’m all about it, like apples. Apples in everything, please. Sometimes, not so much. Like my raspberry cheesecake. I make that with raspberry puree because I don’t dig the fresh raspberries in it. I wasn’t really sure how this would go, but all I have to say is bring on the blueberries.
Oh, and here I am going on and on forgetting to tell you about the best part; well besides that whole cheesecake thing. The crust is an oatmeal cookie. Yes, a warm, inviting, soft baked oatmeal cookie tucked under a blanket of cheesecake studded with sweet, plump blueberries. Now you see why they’re so blissful? And let’s not forget about the blueberry compote to spoon on top. Talk about the icing on the cake!
Once you cut into them, you’ll notice some of the blueberries burst while baking, giving off this gorgeous deep purple color. So pretty, you almost won’t want to eat them. Who am I kidding, that’s what instagram and facebook are for.
So there you have it. A pretty sweet way to end summer if I do say so myself. Whether to eat these for dessert, dinner, or breakfast? I’ll leave that up to you.
- 4 ounces unsalted butter, room temp
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 1 egg
- 1 tsp. vanilla extract
- 3/4 cup AP flour
- 1/4 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 & 1/4 cups oats
- 16 ounces cream cheese, room temp
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 2 eggs
- 1 tsp. vanilla bean paste (you can also use extract)
- 1 Tbsp. heavy cream
- 6 ounces ( about a generous 1 cup) fresh blueberries
- 10 ounces blueberries (about a pint)
- 2-3 Tbsp. sugar
- 1/4 vanilla bean
- Preheat oven to 325 degrees. Spray 8x8" pan with non stick and line with parchment. Spray again.
- Cream butter and sugars till light and fluffy.
- Add egg and vanilla.
- Mix in flour, cinnamon, salt, and baking soda.
- Mix in oats.
- Press dough evenly into pan and bake at 325 degrees for 18-20 minutes rotating once halfway through.
- Cream cream cheese and sugars in mixer till smooth.
- Add eggs and vanilla mixing to combine.
- Stir in heavy cream.
- 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 40 minutes until set. Allow to cool completely and then refrigerate, preferably overnight.
- Add blueberries to a medium saute pan over medium high heat.
- Sprinkle 2 Tbsp. sugar over the berries and toss to coat.
- Nestle the vanilla bean in there and let cook for about 6-8 minutes till the berries start to pop and release their juices. As they cook down the juices will thicken.
- Once it starts to bubble, reduce heat to low and let simmer for about 4 more minutes till it gets nice and syrupy.