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

Cook Time 20

Total Time 35

Servings

Calories 232kcal

Author Tonia Larson

Equipment

Ingredients

Graham Cracker Crust

12 graham crackers about 1 2/3 cups of graham cracker crumbs
¼ cup butter melted
½ cup granulated sugar

Cheesecake

16 oz cream cheese, softened two 8 oz packages
4 large eggs beaten
1 cup granulated sugar
1 teaspoon vanilla

Toppings

21 oz can blueberry pie filling
8 oz tub Cool Whip about 3 cups

Instructions

Graham Cracker Crust

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.

Cheesecake

Beat the cream cheese until smooth.
Add the beaten eggs, 1 cup of granulated 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).

Toppings

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