Within the past couple of years I have fallen in love with cooking. There is something so therapeutic about creating deliciousness in my home. And I LOVE making these bad boys. They are really pretty easy to bake and my family loves them. These are usually what my stepdaughters request every holiday, birthday, or just any time they are with us, ha! And when my husband eats one he get's so dramatic and you think he's about to cry lol. I guarantee you will love these. Happy to share these with you! From our table to yours, cheers!
For the crust:
2 3/4 cups graham cracker crumbs
2 Tbsp granulated sugar
3/4 tsp ground cinnamon
1/2 cup melted unsalted butter
For the filling:
4 large eggs at room temperature
1 1/2 lb of cream cheese, at room temperature
1 cup granulated sugar
2 tsp vanilla extract
1 tsp ground cinnamon
3 Tbsp all-purpose flour
1/2 cup sour cream
2 cups fresh blueberries
Position a rack in the middle of the oven and preheat to 325 degrees. Press a 20-inch piece of aluminum foil onto the bottom and over the sides of a 13 x 9 x 2 inch baking pan. Butter the foil.
To make the crust, in a bowl, stir together the graham cracker crumbs, sugar, and cinnamon. Add the butter and stir until moistened. Press the crumb mixture over the bottom and 1 inch up the sides of the prepared pan. Bake until slightly darkened, about 10 minutes. Transfer to a wire rack and let cool slightly.
To make the filling, in another bowl, whisk the eggs just until blended, set aside. In a large bowl, combine the cream cheese, sugar, vanilla, and cinnamon. Using a mixer on medium speed, beat until well blended, about 1 minute, scraping down the bowl occasionally with a rubber spatula. Add the flour and beat just until incorporated, about 1 minute. Add half of the beaten eggs and beat just until even colored, about 30 seconds. Add the remaining eggs and beat just until fully blended. Add the sour cream and beat just until incorporated, about 30 seconds. Using a large spoon, gently stir in the blueberries. Pour the filling into the crust. Bake until the filling looks set and does not wobble when the pan is shaken, 40 to 45 minutes. Transfer to a wire rack and let cool until the top is room temperature, about 1 hour. Cover pan with plastic wrap and refrigerate for at least 4 hours to firm (side note: I usually bake these the night before I need them and let them sit in the fridge over night to set).
Holding the ends of the foil, lift the bar onto a cutting surface. Use a warmed knife to cut the bar into 48 pieces. Store the bars in an airtight container in the refrigerator for up to 3 days.