
6 Simple Mother's Day Treats She Will Love
There is probably no better gift that you can give Mom than a homemade gift. And what...
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."
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.