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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Got this from Cookie Collection cookbook. Originally calls for Cherry, but i think blueberries taste better. A nice twist to the crust because it has coconut in them Ingredients:
1 1/4 cups all-purpose flour |
1/2 cup brown sugar, firmly packed |
1 cup walnuts, divided |
1/2 cup coconut (i use dessicated) |
1/2 cup butter |
2 (8 ounce) packages cream cheese |
2/3 cup sugar |
2 large eggs |
2 teaspoons vanilla |
1 (21 ounce) can blueberry pie filling |
Directions:
1. Finely chop 1/2 c walnuts (for crust) and coursely chop the other half (topping).
2. Combine all purpose flour, brown sugar, finely chopped walnuts,coconut
3. Cut in butter until it resembles coarse crumbs.
4. Reserve 3/4 c for topping.
5. Press remaining in lined 9 x 13 baking pan.
6. Bake in preheated oven 350° for 12-15 minutes until edges are light brown.
7. Beat 2 (8 oz) cream cheese until light and fluffy. Add sugar. Then eggs one at a time. Mixing well after each. Add vanilla.
8. Pour cream cheese mixture on hot baked crust. Bake 15 minutes or until set.
9. Spread blueberry filling.
10. Combine coarsely chop walnuts and reserved topping and sprinkle on top of blueberry filling.
11. Bake another 15 minutes.
12. Chill several hours before serving.
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