photo by Rita1652
- Ready In:
- 24hrs 25mins
- For the crust, mix the graham cracker crumbs, sugar, cinnamon and melted butter together with a fork until well blended and crumbly. Press mixture into a 9x13 baking pan.
- For the filling, cream together the cream cheese, sugar and vanilla. Add eggs and beat well.
- Bake at 350 degrees Fahrenheit for 25 minutes. Do not overbake. Mixture will set up as it cools.
- When cool, completely cover with blueberry pie filling.
- Chill overnight.
Questions & Replies
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In my opinion this recipe was just right on the sweetness scale. It was rich, creamy and delicious. I made a 1/4 amount which is really all I dare have on hand. The change's I made was to use Splenda for the sugar and the fresh picked blueberries from the Hutterites were sweet, juicy and perfect in this lovely recipe in place of the pie filling.
Good, but the cheesecake wasn't sweet enough to work well with the blueberries in this family. I scooped off all the blueberries I could and poured some syrup/juice from a jar of morello cherries over it. This sweetened it a great deal and kept a fruity flavor which worked well with the cheesecake part. I'd love to try this again with a cherry or raspberry reduction topping.
I can't rate this fairly because I didn't make it as directed. I was hoping to be able to, but I ran out of time. As I had promised a blueberry cheesecake for dessert, I had to get creative. I used your crust for the bottom (that I put in a 9x13" baking dish.) I put this into the oven at 350 degrees and baked for about 8 minutes. When this cooled I added the Philadelphia Ready to Eat Cheesecake Filling. As this filling didn't need to cook or chill, I was then able to add the blueberry pie filling. Everyone raved about the dessert, and especially the cinnamon crust. Thank you for a great recipe!
Holy Moly Batman....this was so doggone good that I'm making it again this weekend for a family get together. The texture is divine and it is just sweet enough that the sugar doesn't overpower the blueberry. Thank you so much for this great recipe for ZWT III. I will enjoy making it again and again!!!