2 pk 8 oz cream cheese
1/2 c Sugar
1/4 ts Vanilla
2 Eggs
1 9oz graham cracker crust
1 cn Blueberry pie filling
Mix cream cheese, sugar, vanilla until smooth and creamy. Add eggs and mix well. Pour into pie
crust. Spoon 1/4 to 1/3 of pie filling on to top. Gently swirl with toothpick. Bake at 350 degrees for
40 minutes or until center is set. Cool to room temperature and then refrigerate. Serve topped with
remaining pie filling.
Very Blueberry Cheesecake
1 1/2 c Vanilla Wafer Crumbs
1/4 c Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
16 oz Cream Cheese, Softened
1 tb Lemon Juice
1 ts Grated Lemon Peel
7 oz (1 jr) Marshmallow Creme
3 c Frozen Whipped Topping(thaw)
2 c Blueberries Frozen or Fresh
Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Chill. Soften gelatin
in water, stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at
medium speed on electric mixer until well blended. Blend in juice and peel. Beat in marshmallow
creme; fold in whipped topping. Puree blueberries; fold into cream cheese mixture. Chill until firm.
Garnish with additional frozen whipped topping, thawed, and lemon peel.
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