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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
24
Calories
232
kcal
Author
Tonia Larson
Equipment
KitchenAid KFP1466CU 14-Cup Food Processor with Exact Slice System and Dicing Kit - Contour Silver
Anchor Hocking 2 Quart Ovenproof Glass Batter Bowl
Cuisinart HM-90S Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, White
Pyrex Basics 3 Quart Glass Oblong Baking Dish, Clear 8.9 Inch X 13.2 Inch - 3 Qt
Ingredients
12
graham crackers
about 1 2/3 cups of graham cracker crumbs
¼
cup
butter
melted
½
cup
granulated sugar
16
oz
cream cheese, softened
two 8 oz packages
4
large
eggs
beaten
1
cup
granulated sugar
1
teaspoon
vanilla
21
oz
can blueberry pie filling
8
oz
tub Cool Whip
about 3 cups
Instructions
Preheat the oven to 375˚F. Crush the graham crackers.
Stir in the melted butter and 1/2 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˚F 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:
232
kcal
|
Carbohydrates:
32
g
|
Protein:
3
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.1
g
|
Cholesterol:
57
mg
|
Sodium:
142
mg
|
Potassium:
89
mg
|
Fiber:
1
g
|
Sugar:
26
g
|
Vitamin A:
380
IU
|
Vitamin C:
0.2
mg
|
Calcium:
46
mg
|
Iron:
1
mg