In the middle of August, when we struggle to find a spot of shade and a refreshing cold drink, our thoughts go to anything light and cool. On the outside of the Philadelphia Cream Cheese box ,(the 3 lb box)this recipe caught my eye.
We are having some new friends over tomorrow night for dessert and since Randy mentioned that he is in the mood for a pecan pie, I found a recipe for a pecan pie cheesecake. So thus the 3 lb box of cream cheese. Will be posting that new recipe after I get it baked this afternoon and can take a picture. In the meantime, this crumble bar sounds easy and yummy, so wanted to post it this morning. After I make it back to Costco for more cream cheese, will be making this.
1/2 cup butter
1 box (2 layer size) yellow cake mix (I love Duncan Hines brand)
2 eggs, divided and at room temperature
16 oz softened cream cheese
1/2 cup sugar
1 tablespoon lemon zest
3 tablespoons juice from 1 or 2 lemons (usually takes me 2 to get that much)
2 1/2 cups fresh blueberries, washed and allowed to dry on paper towels
Heat oven to 350.
Line a 13×9″ baking pan with foil, with ends extending over sides. Microwave butter in large bowl until melted. Add dry cake mix and 1 egg to melted butter; beat with mixer until blended. Press 2/3 of this cake mixture onto bottom of baking pan.
Beat cream cheese and sugar with mixer until blended. Add remaining egg, zest and juice. Pour over crust; top with blueberries. Pinch small pieces of the remaining dough between your fingers; press lightly into cream cheese layer.
Bake about 55 minutes or until toothpick inserted in center comes out clean.
Cool completely . Use foil handles to lift dessert from pan before cutting into bars.
Makes 12-15 servings (or if you are in our family, would make about 4)