Big Ramona's Blueberry Cheesecake Squares
July 12, 2016
"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."
- 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
Preheat oven to 350-degrees Fahrenheit.
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.
In a medium mixing bowl beat cream cheese, 1 cup sugar and vanilla extract until well combined.
Add eggs, one at a time, beating until smooth after each. Pour over crust.
Bake for about 20 minutes or until set in the center. Cool on wire rack.
Meanwhile, in a medium saucepan combine cornstarch and remaining 1 cup granulated sugar.
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.
Cover and cool without stirring. Spread over cheesecake layer.
Cover and chill up to 24 hours.
Cut into squares to serve. Top each serving with a spoonful of dessert topping, if desired.
No special items needed.