165932 bill blueberry cream cheesecake Recipes

cream cheese , soften (can be light), sugar, lemon juice, pie crusts, baked, blueberries (fresh or frozen , i guess you have to thaw them and drain them), sugar, cornstarch, water, blueberries (fresh or frozen ), lemon juice

cream cheese, sugar, fresh blueberries or 1 1/2 cups frozen blueberries, vanilla extract, eggs, milk, nutmeg, bread

blueberry pie filling, concord grape jell-o, crushed pineapple, crushed pecans, cream cheese (softened ), sour cream, sugar, clear vanilla extract, crushed pecans

cream cheese, butter, granulated sugar, eggs, all-purpose flour, vanilla extract, lemon extract, frozen blueberries

cream cheese, softened, sugar, pure vanilla extract, eggs, vanilla wafers, blueberry pie filling

cream cheese, softened, cool whip, sugar, vanilla extract, lemon extract, prepared graham cracker crumb crust (i use the two extra servings size), blueberry pie filling

blueberries, sugar , to taste, cream cheese, softened, butter, softened

cream cheese, softened, egg, separated, sugar, divided, refrigerated breadstick dough, fresh blueberries, water, orange juice

blueberries, flour, sugar, baking powder, cream cheese, salt, lemon juice, vanilla, milk, melted butter, eggs

graham cracker crumbs, sugar, melted butter, cream cheese (softened ), sugar, flour, eggs, sour cream, mascarpone, sugar, cherry pie filling

gingersnap crumbs (about 40 cookies) or 2 cups vanilla wafer crumbs (about 40 cookies), melted butter, fresh blueberries, divided, cornstarch, cream cheese, softened, sugar, eggs, cornstarch, salt, sour cream, sugar, vanilla extract, sugar, water, fresh blueberries (optional) or strawberry (optional)

unsalted butter, all-purpose flour, baking powder, salt, freshly grated nutmeg, sugar, milk, blueberries (about 11 oz), cream or vanilla ice

boston cream cheesecake, layer size) yellow cake mix, cream cheese, softened, granulated sugar, vanilla, divided, eggs, sour cream, unsweetened baking chocolate, milk, butter or margarine, powdered sugar, grease bottom of 9-inch springform pan. prepare cake mix as directed on package; pour batter evenly into springform pan. bake at 325of for 25 minutes if using a silver springform pan. (bake at 300of for 20 minutes if using a dark nonstick springform pan.) cool., beat cream cheese , granulated sugar and 1 tsp. of the vanilla with electric mixer on medium speed until well blended. add eggs, 1 at a time, mixing on low speed after each addition just until blended. blend in sour cream; pour over cake layer., bake at 325of for 40 to 45 minutes or until center is almost set if using a silver springform pan. ( 300of for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.) run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan., place chocolate , milk and butter in medium microwavable bowl. microwave on high 2 minutes or until butter is melted, stirring after 1 minute. stir until chocolate is completely melted. add powdered sugar and remaining 1 tsp. vanilla; mix well. spread over cooled cheesecake. refrigerate 4 hours or overnight.

store-bought refrigerated pie crusts, thawed and unbaked (unbaked ) or 2 homemade pie crusts (unbaked), water, sugar, cornstarch, butter or 2 tbsp margarine, fresh blueberries, cream cheese, softened, butter or 2 tbsp margarine, softened, vanilla, powdered sugar, powdered sugar, for sprinkling

blueberry-flavored syrup, vanilla-flavored syrup, freshly brewed espresso, steamed milk, cream

cream cheese, softened, sugar, pure vanilla extract, eggs, vanilla wafers, blueberry filling , or other pie filling

cream cheese, eggs, oreo cookies, salt, sour cream, sugar, vanilla

sweet cream ice cream base, vanilla, lemon concentrate, buttermilk, high-quality cheesecake chunks, graham cracker pieces, broken, blueberry sauce