Categories: Stonewall Kitchen, dessert

Ingredients

• Cookie Crust:
• 1 3/4 cups all-purpose flour
• 1/2 cup confectioners sugar
• 1/2 teaspoon salt
• 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
• 1 teaspoon ice water
• Cheesecake Filling:
• 16 ounces (2 packages) softened cream cheese
• 1/2 cup sugar
• 1 teaspoon Stonewall Kitchen Pure Vanilla Extract
• 2 eggs
• 1 cup Stonewall Kitchen Wild Maine Blueberry Jam

Directions

1. Preheat oven to 350 degrees F. Grease a 9X13 inch pan.

2. Place flour, sugar and salt in food processor and pulse.

3. Add butter and process until the dough begins to form a ball, adding ice water if necessary.

4. Press dough evenly over the bottom of the prepared pan. Bake until crust is lightly golden, about 20 minutes. Let cool for 30 minutes.

5. While cooling, prepare filling. Mix softened cream cheese, sugar and vanilla until well blended.

6. Add eggs and mix just until eggs are incorporated.

7. After crust cools for 30 minutes, pour cheesecake filling evenly over the crust.

8. Spoon Blueberry Jam randomly on top of filling and then swirl to combine.

9. Bake at 350 degrees F for approximately 35-45 minutes or until center is set. Allow to cool in pan.

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