Rating: 4.5 stars
71 Ratings
  • 5 star values: 48
  • 4 star values: 9
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 2

An abundance of colorful blueberries dot this spectacular cheesecake dessert recipe.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary test

prep:
30 mins
chill:
3 hrs
bake:
8 mins
total:
3 hrs 38 mins
Servings:
32
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside.

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  • For crust, in a small saucepan heat butter over medium heat until the color of light brown sugar. Remove from heat; set aside.

  • In medium bowl stir together graham crackers, flour, coconut, pecans, and 1/4 cup sugar. Stir in butter until combined. Evenly press on bottom of prepared pan. Bake 8 to 10 minutes or until lightly browned.

  • Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup sugar on medium until combined. Add eggs, brandy, and vanilla. Beat until combined. Pour over hot crust. Sprinkle with blueberries.

  • Bake 18 to 20 minutes or until center appears set. Cool in pan on rack. Cover and refrigerate. Cut into bars. Store, covered, in refrigerator. Makes about 32 bars.

Nutrition Facts

136 calories; fat 9g; cholesterol 46mg; saturated fat 5g; carbohydrates 11g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 7g; protein 2g; vitamin a 243IU; vitamin c 0.6mg; riboflavin 0.1mg; niacin equivalents 0.2mg; folate 8.1mcg; vitamin b12 0.1mcg; sodium 78mg; potassium 54mg; calcium 20.2mg; iron 0.5mg.
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