More Great Recipes: Cheesecake

Blueberry Cheesecake II


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By kc10
Member since 2006

Serves 12 | Prep Time | Cook Time

Ingredients

1-1/4 cups graham cracker crumbs - about 16
1/4 cup sugar
1/2 cup butter, softened
2 eggs
1/2 cup sugar
1 pkg. (8 oz.) cream cheese, softened
1 teaspoon vanilla
cinnamon
1/2 cup sugar
1 can (15 oz.) blueberries, drained, reserve liquid
2 tablespoons lemon juice
sweetened whipped cream


Heat oven to 300ºF. Mix crumbs, 1/4 cup sugar and the butter; press firmly and evenly in bottom of ungreased baking pan, 9 x 9 x 2-inches.



Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the cream cheese and vanilla until smooth. Pour over crumbs mixture. Bake 30 minutes. Sprinkle cinnamon on top; cool.



In saucepan, mix 1/2 cup sugar and the cornstarch. Stir in reserved blueberry liquid and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in


blueberries. Cool.



Pour over cream cheese mixture. Chill at least 8 hours. Serve with sweetened whipped cream.




Quick Blueberry Cheesecake: Substitute 1 can (21 ounces) blueberry pie filling for the cooked blueberry mixture. Stir 2 tablespoons lemon juice into pie filling.


Pairs Well With


Notes

A dash of local for every season
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