Blueberry Cheesecake Dessert
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|1/4 c||finely crushed graham crackers|
|8 oz||frozen blueberries|
|1 Tbsp||light corn syrup|
|2 tsp||lemon juice|
|1/4 tsp||ground nutmeg|
|24 oz||cream cheese, room temperature|
|4 1/2 oz||custard dessert mix|
|1 1/2 tsp||finely shredded lemon peel|
|2 Tbsp||finely crushed graham crackers|
Grease an 8x8 baking dish. Sprinkle with 1/4 cup crushed crackers. Set Aside.
In a large microwave safe bowl cook the blueberries uncovered for 2-3 minutes or till thawed and juicy. In a bowl stir together 2 TBS sugar and cornstarch. Stir in water, corn syrup and lemon juice. Mix into blueberries. Cook, uncovered, for 2-4 minutes or until thick and bubbly. Stir often. Set aside to cool.
In a microwave safe bowl combine milk and nutmeg. Cook for 5 minutes or until steaming and foamy but not boiling. Stir often. Set aside.
in another bowl mix softened cream cheese, custard mix, 1/4 cup sugar and lemon peel. Gradually sir in milk mixture. microwave for 5 minutes until thick and bubbly around the edges. Once bubbly around the edges microwave 1 1/2 more minutes.
Spoon half of the cheesecake mixture into the dish. Spoon blueberry mix in a layer over the cheesecake mix. Top with remaining cheesecake mix. Sprinkle with the remaining 2 TBS of crushed graham crackers. Cool slightly. Cover and chill for 6 hours or overnight.