blueberry cheesecake

Name: Blueberry Cheesecake
Yield: 9
Cuisine: American
Ingredients: 3/4 cup(s) flour; 1/3 cup(s) butter, room temperature; 1/4 cup(s) sugar; 1/8 teaspoon(s) salt; 1 - egg, slightly beaten; 1 tablespoon(s) lemon juice; 1 teaspoon(s) unflavored gelatin; 2 package(s) (8) oz. ea. cream cheese, softened; 1/2 teaspoon(s) vanilla; 1 cup(s) powdered sugar; 1 cup(s) whipping cream; 1 can(s) (21 oz) blueberry pie filling

11 Pinches

Phyllis Hamilton

Anderson, IN

Updated on Nov 1, 2014

This recipe is very old....It was on the label of Thank You brand Blueberry Pie Filling.

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cook time

method Refrigerate/Freeze

yield 9 serving(s)

Ingredients

3/4 cup flour
1/3 cup butter, room temperature
1/4 cup sugar
1/8 teaspoon salt
1 - egg, slightly beaten
1 tablespoon lemon juice
1 teaspoon unflavored gelatin
2 packages (8) oz. ea. cream cheese, softened
1/2 teaspoon vanilla
1 cup powdered sugar
1 cup whipping cream
1 can (21 oz) blueberry pie filling

How To Make blueberry cheesecake

Step 1

Preheat oven to 350. Crust: Cut butter into flour, stir in sugar, salt and egg. Press firmly in bottom of 9" square baking dish. Bake 18-20 min. Cool

Step 2

Filling: Dissolve gelatin in lemon juice over low heat. Beat cheese, powdered sugar and vanilla until fluffy, about 5 min. Add gelatin. Whip cream (or use frozen whipped cream) fold into cheese mixture. Spread over crust. Chill 2 hours.
Step 3

Spread pie filling over top and refrigerate until serving.
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