Before I went on vacation, I wanted to make Nick a treat to compensate for the the fact that I was going to the beach while he was stuck working:) (I am sure he thought that was a fair exchange as well!) I didn't have much time so I picked a recipe for cheesecake bars that I found here because 1) I wouldn't have to buy much, 2) It was quick and easy to make, 3) He likes cheesecake. The recipe is for strawberry cheesecake bars, but we had blackberry preserves so that is what I made- you could use any kind you want though and they would be delicious! You can also halve the recipe and bake it in a loaf pan if you want.
1 ¼ cups graham crumbs
¼ cup butter, melted
2 (8 oz) packages cream cheese, softened at room temperature
3/4 cup sugar
1 1/2 Tbsp flour
3 tbsp of lemon juice
1/3 cup blackberry preserves
1. Preheat oven to 325ºF. Grease and line an 8” x 8” square baking with parchment paper or nonstick foil (for easy removing you slices later)
2. Mix crumbs and butter together and press firmly into bottom of the pan. Set it aside.
3. Beat cream cheese, sugar, flour and lemon juice in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating on low speed after each addition, just until blended.
4. Pour cream cheese mixture over crust.
5. Heat blackberry preserves slightly in the microwave (like 15 seconds). Gently drop preserves by small spoonfuls over top of batter. Use a knife and drag it through preserves and cheesecake batter to swirl.
5. Bake approx 40 min. or until center is set. Cool. Refrigerate at least 2 hours or overnight before cutting it.