Blueberry Cheesecake Dessert with a light and creamy cheesecake topped with blueberry pie filling and whipped cream would be a perfect summertime treat for your family.
1 1/2cupsgraham cracker crumbsabout 10-11 whole graham crackers
1/3cupsugar
6tbspbuttermelted
8 ozcream cheesesoftened
1/2cupsugar
2 eggs
1tspvanilla
21ozblueberry pie filling
8ozCool Whipthawed
Instructions
Preheat the oven to 350. Mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the 9x13 pan.
In a large bowl beat together the cream cheese and sugar until smooth. Add the eggs one at a time and beat until smooth.
Pour the cream cheese mixture over the graham cracker crust, then bake for 20-25 minutes, until set. Avoid browning too much at the edges. Allow to cool.
Spread the blueberry pie filling evenly over the top of the cheesecake. Chill, covered, for at least an hour. Top with whipped cream or cool whip.
Notes
Chill for at least a couple of hours, the pieces will be easier to slice and remove from the pan.for homemade blueberry filling 1/3 cup water 1/2 cup sugar 3 tbsp cornstarch 2 tbsp lemon juice 3 cups fresh or frozen blueberries. I love to use fresh blueberries when they’re in season, but when they’re not, frozen berries work just as well. You don’t even need to thaw them first!. Toss the berries together in a large bowl with sugar, cornstarch, water, and lemon juice.. Just place the mixture in a pot and simmer it over medium heat until the berries start to burst and it looks syrup-y.. Once it comes to a bubble, it will thicken up, and it will continue to become even more thick as it cools. Smash the berries with a potato masher (or the back of a spoon) to your desired consistency.