KD Cheesecake Bars
1 blue velvet cake mix
1 stick unsalted butter, melted
3 (8 ounce) containers cream cheese, softened
1 can sweetened condensed milk
juice of one orange
zest of 1 orange
1/2 cup sugar
1/4 cup flour
1 cup blueberry preserves
2 cans mandarin oranges, drained
Preheat oven to 350 degrees. Spray a 9×13 baking dish with nonstick cooking spray.
To make the crust: In a medium sized bowl mix tougher the cake mix, melted butter and one egg till it forms a ball. Press this into the bottom of the baking pan. Bake for 10 minutes. While the crust is cooking prepare the cheesecake filling. Using a large mixing bowl, beat together the cream cheese, sugar, eggs and sweetened condensed milk for 2 minutes. Add the vanilla a paste, orange zest and orange juice. Stir just till it is mixed in. Beat in the flour. Pour cheesecake filling onto warm crust and return to the oven to bake for 30 minutes or until the cheesecake filling does not jiggle. Allow this to cool on the counter completely. Spread blueberry preserves over the top and then decorate with orange slices. Place cheesecake bars in the refrigerator to chill for at least 6 hours before serving. Cut into squares and enjoy!