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    You are in: Home / Recipes / Blueberry Cheesecake Pizza Recipe
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    Blueberry Cheesecake Pizza

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on July 30, 2013

      This is a fabulous recipe! I do agree with the other commenter who said to double the cornstarch so that the berries gel up nicely. Also, I double the crust mixture to make it a little bit thicker and so that you can make nice thick edges. My whole family loves this desert, it's a great find!

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    • on March 28, 2009

      I have made this twice now (this week!) because we liked it so much. It tastes really great. It's creamy and just wonderful.The first time, I followed this one exactly as written and I had a few technical difficulties. Here were the changes I made the second time: I doubled the cornstarch because I had a hard time with the blueberries gelling up the first time. It was perfect the second time and even better the next day. I also greased my pan REALLY well the second time because I had a hard time getting it out the first time. My little girl and DH inhaled this BOTH times and the first time they had quite a good old time laughing and giggling while we were trying to get it out of the pan. All in all we loved it! Thanks so much for posting this one. Made for Pick a Chef Spring 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Blueberry Cheesecake Pizza

    Serving Size: 1 (210 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 552.5
     
    Calories from Fat 234
    42%
    Total Fat 26.0 g
    40%
    Saturated Fat 15.5 g
    77%
    Cholesterol 78.6 mg
    26%
    Sodium 257.8 mg
    10%
    Total Carbohydrate 74.9 g
    24%
    Dietary Fiber 3.1 g
    12%
    Sugars 55.4 g
    221%
    Protein 8.2 g
    16%

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