3-Step Blueberry Cheesecake
8 servings scale / convert
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
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.
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.
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