Recipe by JJOHN32
"Can be made any time of the year, thanks to frozen blueberries."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
graham cracker crumbs
2 (8 ounce) packages
cream cheese, softened
frozen blueberries, dry pack
Well, I also put some blueberries in the batter -- YUM. I also used one of the premade crusts. Well, I didn't realize that a pie crust is half the size of a 9" spring pan, so I had TWO pie sized cakes! I had to give some away! I also made some blueberry sauce out of a cup or two of blueberries (frozen or fresh), 1/8 c sugar, and about 2 tsp cornstarch (heated on the stove until thick). It turned out FABULOUS.
This recipe doesn't taste good at all! Maybe it was the frozen blueberries. The mixture of ingredients is not the consistency that cheesecake is normally. Fresh blueberries might be helpful - also, reduce the number of eggs.
First of all, there are so many different types of cheesecakes out there and they all taste different and have different textures. I did not change anything to the recipe and it was perfect. I made it for a company picnic and everyone loved it! Amazing Recipe!!
love this one I put the blueberries in the batter and toped the cake with blueberrie pie filling and chilled it. It was great.
As always i took some tips from other reviews and changed a few things in the recipe. First, instead of gramcracker crumbs i used a whole box of (minus 2 or 3) SANDIES shortbread cookies for the crust. Doubled the butter to go with that. I like thick crust. I added 1/2 C. frozen blueberries to the batter. With the rest of the blueberries i combined them with 1/3 C. Red rasberry jam and 1/3 C. sugar. Mix and set aside. I always cook for the amount of time suggested and then turn my oven off and let the cheese cake cool by it self in the oven for 2-4 hours. I don't get any cracks in the top of my cake that way.
Thank you for a differnt idea (Blueberries) for cheesecake. Mrs. Morrison
Bravo!! Excellent! Easy and great!
This recipe came out great! I made a couple changes though. I used 1 package regular cream cheese and 1 of low fat instead of both regular. I also made a sauce out of some extra blueberries instead of using jam. The only thing is you have to eat it within a day or 2, otherwise the blueberries get a little funky.
First time i ever made any kind of cheesecake!!! my family loved it (they're all still here) lol and since i was craving blackberries i used the blackberries. (gotta give this 2 thumbs up)!!!!! yummy in my tummy!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 211
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Blueberries, cinnamon-sugar, and pecans—wake up to a bite of the Big Yummy!
Watch how to make perfectly sweet cheesecake pops.
Make this creamy white chocolate raspberry cheesecake.