Mary Eldred's Easy Blueberry Cheese Cake Recipe

Total Time
40mins
Prep 20 mins
Cook 20 mins

This is a no fuss cheese cake, no spring-form pan, no water bath. Easy and pretty quick. You do need to make in in advance so it has time to chill completely. This will make a fairly thin layer of cheese cake and blueberry. You can double the recipe (not the crust part) and bake for 40 minutes OR you can bake this in a 8 or 9 inch square pan (don't double pie filling) and cook for I don't know how long - like 30 minutes. The brown spots on top tell you when it is done. Prep and cook times do not include chill times.

Ingredients Nutrition

Directions

  1. Mix together the pie filling and lemon juice, bring to a simmer and set aside to cool.
  2. Mix the graham cracker crumbs, 1/2 cup of sugar and 1/2 cup of margarine or butter. Press into a 9x 13 inch pan.
  3. Beat the cream cheese until smooth.
  4. To the cream cheese, add the eggs, vanilla and 1 cup sugar. Beat until fluffy.
  5. Spread mixture over the graham cracker crust.
  6. Bake at 375 for 20 minutes (top should have a couple of brown spots on it). Let cool completely.
  7. Spread the blueberry mixture on top.
  8. Cover and chill.