Every summer my family meets up for a week at our cousin’s cabin on Diamond Island in Lake Winnepesaukee in New Hampshire. For most people, being stuck on an island with anyone might sound, if not trying, a tad boring. But I cherish those days on the island and when I’m not out waterskiing or swimming in the lake, there’s plenty of time to cook and always quite a few hungry mouths to feed.
Blueberries grow wild on Diamond Island so in the mornings I walk with my cousins to the other side of the half-mile long island to pick them for pancakes. This year, my cousin Ty had the inspiration to make cheesecake bars with our island blueberry harvest. Though not as thick as traditional cheesecake, these bars are perfect for a casual summer gathering. We served them with whipped cream and they were a huge hit.
Ty’s Coconut Blueberry Cheesecake Bars
- 1/2 cup butter
- 3/4 cup finely crushed graham crackers
- 1/2 cup all-purpose flour
- 1/2 cup flaked coconut
- 1/4 cup sugar
- 1-1/2 8-oz. pkg. cream cheese, softened
- 2/3 cup sugar
- 4 eggs
- 1 Tbsp milk
- 2 cup blueberries
Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside.
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, 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.