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«All Dessert Recipes
Blueberry Cheesecake

INGREDIENTS

1 1/2 c Graham cracker crumbs
1 c Sugar
3 tbsp Sugar
3 Eggs
1/4 c Butter – melted
1 tsp Vanilla
2 tbsp Butter – melted
1 cn Blueberry Pie Filling
24 oz Cheese Cream – soft

For: 8 servings

 

PREPARATION

Combine first 3 ingredients mixing well. Press into bottom and up sides of 9 inch spring form pan; set aside. Beat cream cheese with electric mixer until light and fluffy. Gradually add 1 cup sugar mixing well. Add eggs one at a time beating well after each addition. Add 1 teaspoon of vanilla and finish beating. Pour half of the batter into the prepared pan.

Spoon the pie filling on top of the batter in a ring pattern about halfway from the edge of the cake. Be careful not to spoon too much filling. I used half the can and reserved the rest for topping the individual slices. Bake at 375°F for 30 minutes.

Let cool to room temperature on a wire rack; refrigerate 12 hours. Remove sides of pan.

Hint: To keep the top from cracking turn off oven 5 minutes before 30 minutes are up. Let cake cool with the oven being careful not to let cake burn.

 

 

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