Blueberry Cheesecake
Blueberry Cheesecake recipe
Yield
16 servingsPrep
30 minCook
50 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
graham cracker crumbs
|
*
|
| 3 | tablespoons |
sugar
|
|
| 3 | tablespoons |
margarine
melted |
|
| 3 | packages |
cream cheese
(8 oz each) |
|
| ¾ | cup |
sugar
|
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | can |
blueberry pie filling
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
graham cracker crumbs
|
*
|
| 45 | ml |
sugar
|
|
| 45 | ml |
margarine
melted |
|
| 3 | packages |
cream cheese
(8 oz each) |
|
| 177 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | can |
blueberry pie filling
|
* |
Directions
Combine crumbs, 3 tablespoons of sugar and margarine.
Press into bottom of a 9 inch pan.
Bake at 325 degrees for 10 minutes.
Combine cream cheese and ¾ cup sugar at medium speed until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in vanilla. Pour over crust.
Bake at 325 degrees for 40 minutes.
Loosen cake from rim of pan, cool before removing rim of pan.
Chill. Top with pie filling before serving.
