Mary Eldred's Easy Blueberry Cheese Cake Recipe

Submitted by traveler

"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."

 

• Ready In: 40mins
• Ingredients: 9
• Yields: 1 pan
• Serves: 8

ingredients

• 1 (21 ounce) can blueberry pie filling
• 1 tablespoon lemon juice
• 1 1⁄2 cups graham cracker crumbs
• 1⁄2 cup sugar
• 1⁄2 cup margarine, softened
• 8 ounces cream cheese, let sit out to soften
• 2 eggs
• 1 teaspoon vanilla
• 1 cup sugar

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.