Recipe by v monte
"Great to feed a lot of people at a potluck. Great-grandma gave recipe to me. This is a rectangular cheesecake."
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graham crackers, crushed
2 (8 ounce) packages
cream cheese, softened
2 (21 ounce) cans
blueberry pie filling
1 (16 ounce) package
frozen whipped topping, thawed
Absolutely the perfect summer dessert!! I made this for my family summer reunion and it was devoured!! Everyone who tasted it raved about how good it was. I made it the night before and it was so easy. I did make a few changes. I made 2 recipes of this--one cherry and one blueberry. I added 1 cup of chopped pecans and 1 teaspoon of cinnamon to the crust of the blueberry version. I added 1 cup of chopped toasted almonds to the crust of the cherry version and 1 teaspoon of almond flavoring to the cherry pie filling. I thought it looked sort of plain so I sprinkled the whipped topping with extra graham cracker crumbs and toasted chopped nuts(almonds for the cherry version and pecans for the blueberry version). The taste was surprisingly light and deliciously fruity. I will definitely make this again--in fact I plan to make it for my mom's 4th of July party!!
My Grandma made this for me when I was a little girl--I especially loved a helping for breakfast, and I always found reason to have 2 squares of my beloved Cherry Dessert. This recipe is identical, except she used 1/2 cup of sugar in the crust. Also, she baked it at 350. In case of confusion, the number of graham crackers is in squares, not rectangles.
Made it for 4th of July using, blueberry and cherry pie filling.Cake took longer to bake, didn't brown, but had to test center for firmness. Baked for almost an additional 10 minutes! Also cracker crust was way too thick. Recipe needed more filling and less crust.
Would probably make again, but use a different crust recipe. Crust was too time consuming. Also recipe confusing when listing crust ingredients with filling ingredients. Almost put entire 2 cups of sugar into crust.
I took this to work for a birthday and everyone loved it. It was very easy to cut and serve. I used 2 cups graham cracker crumbs, 1 stick melted butter, and only 1/2 cup of sugar for the crust and it was perfect-sweet but not too sweet. I also had to bake it 10 minutes longer. Thanks for the great recipe!
This recipe has been updated to note that either blueberry or cherry pie filling may be used. Or spread 1 (21 ounce) can of each filling on one half of the pie! - The Staff
Great recipe! Used far less graham cracker crumbs and baked for an additional ten minutes. I will definitely make again to take to family gatherings.
I made this twice now with my homemade blueberry topping (blueberries and sugar cooked down) and it is on my short list for favorite desserts!
Easy and yummy! Really not too sweet, if you're ok with canned pie filling. Of course, I did not add the whipped topping (forgot to pick it up at the store)--but it really tasted great without it. I cut the recipe in half and did it in an 8x8 pan; the only thing I changed was instead of two eggs, I used one whole egg and one egg yolk. For the crust, I pressed the crumbs over the bottom and up the sides, because I love graham cracker crust (so I get the corner pieces) but my man does not. Got my cheesecake craving out of the way!
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry or Cherry Dessert
Serving Size: 1/28 of a recipe
Servings Per Recipe: 28
Amount Per Serving
Calories from Fat: 139
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