"Delicious cheesecake with fresh blueberry topping." — Odessa Mabry
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1 1/2 cups
graham cracker crumbs
1 (8 ounce) package
1 (16 ounce) package
frozen whipped topping, thawed
Excellent and five stars with a few changes. This recipe had a good foundation, but also had some glitches, an unnecessarily large amount of sugar being one of them. I worked with this just a little and came up with a dessert that three people nearly devoured completely at one sitting and made a cheesecake lover out of one of them (that would be Hubs, who insists no cheese of any kind belongs in dessert). I reduced the butter to 5 T. in the crust and the sugar to 2 T. - graham crackers, of course, are already sweet! With the fairly standard rule of thumb for cheesecakes in mind of 1 pkg. cream cheese to 1 egg and 1/4 cup sugar, I added an extra package of cream cheese to the filling, along with a teaspoon and a half of vanilla. The topping is just fine as written, I just subbed frozen, sliced strawberries for the blueberries in order to use what I had available. Real whipped cream was the finishing touch. Absolutely delicious.
I think this had potential, but as a virgin cheesecake baker I wish the recipe indicated I should cool the cheesecake layer before adding the blueberries. Everything blended and I wound up with soup. Lesson learned, but I probably won't make this again.
I read the reviews and "kicked this up a notch" so to speak. Anyways I used 2 cups of graham crackers, 7 tbs butter, doubled the cream cheese as everyone else suggested, added 1 tsp vanilla to the cream cheese mixture, as well as 1/2 cup sour cream. I kept the sugar amount in the blueberries. Then I cooked everything in a regular cheesecake pan. This was the hit of yesterday's picnic.
Great dessert recipe! Take my advice and double the cheese mixture and bake for 30 min. use a 9 by 12 in. pan, I don't think they make an 8 by 12 in. Also you get many more servings for this than stated, I also used 1 C. butter in the crust, it helped to stay together better. Also, tastes great without the cool whip.
I made this with fresh picked wild blueberries and it was amazingly good, but a bit too sweet. I cut it in half, but is didn't seem sweet enough. Next time, 3/4 of a cup. I didn't double the cream cheese layer, but I thought it was still great -- it gave it a subtle cheesecake flavor, but the blueberries really stood out. I made it in a 8 x 12 glass casserole dish and it was very pretty. This was the hit of the picnic.
Excellent! I took the advice of others and double the cheesecake layer and I'm glad I did. This was super easy and was gobbled up very quickly. I'll definitly be making this again, and will experiment with other fruit. I think cherries, rhubarb, or strawberries would work great.
This was a hit! I did change a few things. I doubled the cheesecake portion, cut the sugar to 3/4 cup, and used a 1/2 cup of sour cream. In the blueberry topping I cut the corn starch in 1/2 as someone suggested, and cut the sugar. I wouldn't cut the sugar in the Blueberry topping again, it wasn't quite sweet enough. After these changes, it was VERY good!
This recipe was sooooo good! I omitted the whipped cream topping because I didn't have any and it was great without it. I also made the dish in a 9x13 pan.. so I doubled the crust and cheesecake portion. I don't think I should make this again because I had no self control with it in my refrigerator.. I really could not stop eating it!
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Cheesecake Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 921
** Calories from Fat: 428
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