Mary Eldred's Easy Blueberry Cheese Cake Recipe |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a no fuss cheese cake, no spring-form pan, no water bath. Easy and pretty quick. You do need to make in in advance so it has time to chill completely. This will make a fairly thin layer of cheese cake and blueberry. You can double the recipe (not the crust part) and bake for 40 minutes OR you can bake this in a 8 or 9 inch square pan (don't double pie filling) and cook for I don't know how long - like 30 minutes. The brown spots on top tell you when it is done. Prep and cook times do not include chill times. Ingredients:
1 (21 ounce) can blueberry pie filling |
1 tablespoon lemon juice |
1 1/2 cups graham cracker crumbs |
1/2 cup sugar |
1/2 cup margarine, softened |
8 ounces cream cheese, let sit out to soften |
2 eggs |
1 teaspoon vanilla |
1 cup sugar |
Directions:
1. Mix together the pie filling and lemon juice, bring to a simmer and set aside to cool.
2. Mix the graham cracker crumbs, 1/2 cup of sugar and 1/2 cup of margarine or butter. Press into a 9x 13 inch pan.
3. Beat the cream cheese until smooth.
4. To the cream cheese, add the eggs, vanilla and 1 cup sugar. Beat until fluffy.
5. Spread mixture over the graham cracker crust.
6. Bake at 375 for 20 minutes (top should have a couple of brown spots on it). Let cool completely.
7. Spread the blueberry mixture on top.
8. Cover and chill.
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