Lemon-Blueberry Pretzel Cheesecake Squares

The pretzel and cookie crust is a salty contrast to the sweet blueberries and cheesecake filling in this tasty treat.

  • prep time 20 min
  • total time 3 hr 30 min
  • ingredients 9
  • servings 24

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1 1/2
cups coarsely crushed pretzels
1
pint (2 cups) blueberries
3
packages (8 oz each) cream cheese, softened
1/2
cup sugar
2
teaspoons vanilla
2
tablespoons grated lemon peel
3
eggs
Additional 2 cups blueberries for garnish, if desired
  • 1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • 2 In medium bowl, break up cookie dough. Stir or knead in 1 cup of the pretzel crumbs. Press cookie dough evenly in bottom of pan. (If dough is sticky, use floured fingers.) Bake 5 minutes. Place 2 cups blueberries evenly on crust.
  • 3 In medium bowl, beat cream cheese, sugar, vanilla and lemon peel with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and creamy. Gently spoon evenly over blueberries.
  • 4 Bake 27 to 33 minutes or until set at least 2 inches from edge of pan but center still jiggles slightly when moved (it will become firm during refrigeration). Cool 1 hour. Refrigerate about 1 1/2 hours or until chilled and firm. Cut into 8 rows by 3 rows.
  • 5 Spoon 1 teaspoon of the remaining pretzel crumbs and a few blueberries over each serving.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    230
    (
    Calories from Fat
    120),
    % Daily Value
    Total Fat
    14g
    14%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    1 1/2g
    1 1/2%
    ),
    Cholesterol
    55mg
    55%;
    Sodium
    210mg
    210%;
    Total Carbohydrate
    22g
    22%
    (Dietary Fiber
    0g
    0%
      Sugars
    14g
    14%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    0%;
    Calcium
    4%;
    Iron
    4%;
    Exchanges:
    0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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