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Big Ramona's Blueberry Cheesecake Squares
Recipe: #24384
July 12, 2016
Categories: Desserts, Cakes, Cheese, Blueberry, New England, July 4th, Potluck, Oven Roast, Vegetarian, Cheesecake, Cream Cheese, Kosher Dairy, more
"Graham cracker crust, cheese cake middle where it is then topped with blueberries and a whipped topping of your choice, makes for a delightful finale to your evening meal. NOTE: Overnight setting time has not been included in the prep. time."
Original is 20 servings
Ingredients
Nutritional
- Serving Size: 1 (87.2 g)
- Calories 260.3
- Total Fat - 12.5 g
- Saturated Fat - 7.1 g
- Cholesterol - 59 mg
- Sodium - 224.8 mg
- Total Carbohydrate - 34.1 g
- Dietary Fiber - 0.4 g
- Sugars - 31.8 g
- Protein - 4.1 g
- Calcium - 18.9 mg
- Iron - 0.3 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350-degrees Fahrenheit.
Step 2
In a medium bowl combine graham cracker crumbs, powdered sugar and butter. Press mixture evenly onto bottom of a 9 x 13 x 2-inch baking pan; set aside.
Step 3
In a medium mixing bowl beat cream cheese, 1 cup sugar and vanilla extract until well combined.
Step 4
Add eggs, one at a time, beating until smooth after each. Pour over crust.
Step 5
Bake for about 20 minutes or until set in the center. Cool on wire rack.
Step 6
Meanwhile, in a medium saucepan combine cornstarch and remaining 1 cup granulated sugar.
Step 7
Add blueberries and water. Cook and stir over medium heat until thickened and bubbly; stir in the cinnamon (if using) and cook and stir 2 minutes more.
Step 8
Cover and cool without stirring. Spread over cheesecake layer.
Step 9
Cover and chill up to 24 hours.
Step 10
Cut into squares to serve. Top each serving with a spoonful of dessert topping, if desired.
Tips
No special items needed.
4 Reviews
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