Post by chefkel on Mar 10, 2007 13:37:09 GMT -5
Blueberry Cheesecake
1 1/2 cup graham cracker crumbs
3 tablespoons sugar
1/3 cup butter, melted
3 8-oz. packages cream cheese
1 cup sugar
3 eggs
1 teaspoon vanilla
1 21-oz. can blueberry pie filling
1. In a medium bowl blend together graham cracker crumbs, 3 tablespoons sugar, and melted butter; mix well. Press onto the bottom and up the sides of a 9-inch springform pan; set aside.
2. Using an electric mixer softened cream cheese until light and fluffy. Gradually add 1 cup sugar; mixing well. Add in eggs, one at a time, beating well after each addition. Add in vanilla and beat well. Pour half of the batter into the prepared pan. Spoon one half blueberry pie filling on top of the batter. Pour the remaining batter on top. Spoon other half of blueberry filling on top. Take a spatula or wooden spoon handle and swirl topping to get the desired effect.
3. Bake in a 375°F(190°C) oven for 35 to 40 minutes. Cool to room temperature on a wire rack. Loosen the crust from sides of pan and cool 30 minutes more. Remove the sides of the pan; cool cheescake completely. Cover and chill at least 4 hours before serving.
Makes 16 servings.
1 1/2 cup graham cracker crumbs
3 tablespoons sugar
1/3 cup butter, melted
3 8-oz. packages cream cheese
1 cup sugar
3 eggs
1 teaspoon vanilla
1 21-oz. can blueberry pie filling
1. In a medium bowl blend together graham cracker crumbs, 3 tablespoons sugar, and melted butter; mix well. Press onto the bottom and up the sides of a 9-inch springform pan; set aside.
2. Using an electric mixer softened cream cheese until light and fluffy. Gradually add 1 cup sugar; mixing well. Add in eggs, one at a time, beating well after each addition. Add in vanilla and beat well. Pour half of the batter into the prepared pan. Spoon one half blueberry pie filling on top of the batter. Pour the remaining batter on top. Spoon other half of blueberry filling on top. Take a spatula or wooden spoon handle and swirl topping to get the desired effect.
3. Bake in a 375°F(190°C) oven for 35 to 40 minutes. Cool to room temperature on a wire rack. Loosen the crust from sides of pan and cool 30 minutes more. Remove the sides of the pan; cool cheescake completely. Cover and chill at least 4 hours before serving.
Makes 16 servings.