What a fresh-tasting blueberry cheesecake! It has a delicious walnut shortbread crust and a creamy cheesecake layer. Mixing fresh blueberries and canned blueberry pie filling makes the most wonderful topping. Each bite is sweet and tart with a delightful walnut crumble. This cheesecake is unusual in that it's not made in a springform pan. It's baked in a 9x13 dish so, it's easy to prepare and serves a crowd. Beautiful and impressive, this will make a wonderful spring and summertime dessert. This is a blueberry lover's cake. I know because blueberry is my husband's favorite anything. I made this concoction for him years ago and this is what he asks for when I'm thinking of baking.
Ingredients :
- CRUST
- 2 1/2 cup(s) all-purpose flour
- 1 1/2 stick(s) butter
- 1 cup(s) finely chopped walnuts
- 1 teaspoon(s) salt
- FILLING
- 16 ounce(s) cream cheese
- room temp
- 1 cup(s) sugar
- 1 teaspoon(s) vanilla extract
- 2 large large eggs
- 1 can(s) blueberry pie filling (21 ounce)
- 1 cup(s) fresh blueberries
Intructions :
- Crumble together the crust ingredients.
- Spread in a greased 9x13 baking pan.
- In a bowl
- beat cream cheese until fluffy.
- Add sugar and vanilla. Beat until smooth.
- Add eggs
- one at a time beating well each time.
- Spoon this mixture over crust.
- Bake at 350 degrees in preheated oven for 20 minutes.
- Mix pie filling and fresh berries together.
- Spread over cheese mixture after it has cooled. Refrigerate for 1 hour before serving.
Rated 5/5 based on 98 Reviews
Keyword : blueberry-cream-cheesecake-American