3-Step Blueberry Cheesecake by Gail Shipp

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SERVINGS

8 servings scale / convert

INGREDIENTS

1 lb. cream cheese, at room temperature
1/2 cup sugar
1/4 tsp. vanilla
2 lg. eggs
1 Graham cracker pie crust, 9-inch*
1 can blueberry pie filling in syrup

INSTRUCTIONS

Using an electric mixer, mix cream cheese, sugar, and vanilla until smooth and creamy. Add eggs and mix well. Pour into pie crust. Spoon 1/4 to 1/3 of the pie filling onto the top. Gently swirl the blueberry with a toothpick.

Bake in preheated 350°F oven for 40 minutes or until center is almost set. Cool to room temperature and then refrigerate. Serve topped with remaining pie filling.

CHEF COMMENTS

Recipe by Jay Allshire.

*I made this in a regular-size graham cracker crust since I did not have the larger 9-inch crust. It did fit -- barely.

TAGS

blueberrycheesecake, cheesecakes, desserts add tags