Blueberry Cheesecake II
CATEGORIES
INGREDIENTS
  • Servings: 12
  • 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
DIRECTIONS
  1. 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.
  3. 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.
  5. 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
  6. blueberries. Cool.
  8. Pour over cream cheese mixture. Chill at least 8 hours. Serve with sweetened whipped cream.
  11. Quick Blueberry Cheesecake: Substitute 1 can (21 ounces) blueberry pie filling for the cooked blueberry mixture. Stir 2 tablespoons lemon juice into pie filling.