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Blueberry Cheesecake Dessert Recipe
This Blueberry Cheesecake Dessert recipe is my husband’s childhood favorite with a light, moist cheesecake topped with blueberry pie filling and whipped cream.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
16
slices
Calories
277
kcal
Author
Tonia Larson
Ingredients
12
graham crackers,
about 1 2/3 cups of graham cracker crumbs
¼
cup
butter,
melted
½
cup
granulated sugar
16
oz
(two 8 oz packages) cream cheese,
softened
4
eggs,
beaten
1
cup
granulated sugar
1
teaspoon
vanilla
21
oz
can blueberry pie filling
8
oz
tub Cool Whip
(about 3 cups)
Instructions
Crush the graham crackers.
Stir in the melted butter and ½ cup of granulated sugar.
Press into 9x13 inch pan.
Beat the cream cheese until smooth.
Add the beaten eggs, sugar, and vanilla. Mix well.
Pour the cream cheese mixture over crust and bake at 375 degrees for 20-23 minutes, or until done (top is dry to touch).
Cool and top with
blueberry pie filling
and whipped cream or whipped topping.
Video
Notes
Recipe from Brian's Grandmother. It may have originated from Philadelphia Cream Cheese although I can't find it online.
Nutrition
Serving:
1
slice
|
Calories:
277
kcal
|
Carbohydrates:
49
g
|
Protein:
7
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.1
g
|
Cholesterol:
54
mg
|
Sodium:
322
mg
|
Potassium:
172
mg
|
Fiber:
1
g
|
Sugar:
39
g
|
Vitamin A:
196
IU
|
Vitamin C:
0.3
mg
|
Calcium:
140
mg
|
Iron:
1
mg