Blueberry or Cherry Cheesecake |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Not your average cheesecake! (Tho, I must admit, I have rarely met a cheesecake I didn't like...) Very rich, makes a beautiful presentation, and easy too. Use the pie filling of your choice. The cousin who made this for me uses blueberry. I'm planning to go with cherry when I make this. I'm not sure re the exact size of the box of graham crackers, but use a full regular sized box, or the equivalent in canned graham cracker crumbs. Ingredients:
1 (1 lb) box graham cracker, crushed |
1/2 cup powdered sugar |
1/2 cup butter, melted |
2 (8 ounce) packages cream cheese |
2 eggs |
1 tablespoon vanilla |
1 (3 ounce) package vanilla instant pudding mix |
1/2 cup sugar |
1 (21 ounce) can blueberry pie filling (or cherry) |
8 ounces whipping cream (can substitute frozen whipped topping) |
Directions:
1. Mix together crust ingredients.
2. Press into 9 x 13 pan, and bake for 7 minutes at 350F, and cool.
3. Mix together the filling ingredients until smooth.
4. Pour on top of crust.
5. FREEZE for about 30 minutes.
6. While in the freezer, whip up the whipping cream (or frozen whipped topping).
7. When cake comes out of the freezer, spread the top with the can of pie filling, making sure it is evenly distributed.
8. Top with whipping cream, making sure the cake is fully covered with a nice layer.
9. Freeze for another 30 minutes.
10. Remove from the freezer and refrigerate until serving.
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