Blueberry or Cherry Cheesecake

"Not your average cheesecake! (Tho, I must admit, I have rarely met a cheesecake I didn't like...) Very rich, makes a beautiful presentation, and easy too. Use the pie filling of your choice. The cousin who made this for me uses blueberry. I'm planning to go with cherry when I make this. I'm not sure re the exact size of the box of graham crackers, but use a full regular sized box, or the equivalent in canned graham cracker crumbs."
photo by a user photo by a user
Ready In:
1hr 30mins
1 9x13




  • Mix together crust ingredients.
  • Press into 9" x 13" pan, and bake for 7 minutes at 350F, and cool.
  • Mix together the filling ingredients until smooth.
  • Pour on top of crust.
  • FREEZE for about 30 minutes.
  • While in the freezer, whip up the whipping cream (or frozen whipped topping).
  • When cake comes out of the freezer, spread the top with the can of pie filling, making sure it is evenly distributed.
  • Top with whipping cream, making sure the cake is fully covered with a nice layer.
  • Freeze for another 30 minutes.
  • Remove from the freezer and refrigerate until serving.

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<p>Sara Chana (z'l) was a beloved daughter, wife and mother. She was the wife of a Rabbi and entertained many people in their home, especially on the Sabbath and Jewish Holidays. She loved to cook and to share her recipes. She was a very active member of the Kosher &amp; Jewish Cooking Forum and was loved by many members here as well. She lost a valiant fight against cancer and we miss her very much. May her recipes continue to nourish many people, as she did during her life. <br /><br />If you have a question about one of her recipes, please post in the Kosher &amp; Jewish Cooking Forum <a href= target=_blank></a> and we will try our best to answer them.</p> <p>Saralaya</p>
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