39 cheesecake with blueberry topping Recipes

vegetable oil cooking spray, unsalted butter, melted, graham cracker crumbs, sugar, ground cinnamon, salt, cream cheese, room temperature, sour cream, sugar, eggs, grated lemon zest, pure vanilla extract, blueberries, sugar, unsalted butter, fresh lemon juice, cornstarch

graham cracker crumbs, brown sugar , packed, butter, melted, cream cheese, softened, white sugar, egg yolks, grated lemon zest, fresh lemon juice, vanilla extract, sour cream, egg whites, white sugar, fresh blueberries or frozen blueberries, thawed, white sugar, fresh lemon juice

graham cracker pie crust, cream cheese, softened, sugar, eggs, beaten, blueberry pie filling, frozen non-dairy whipped topping, thawed

graham cracker, crushed, powdered sugar, butter, melted, cream cheese, eggs, vanilla, vanilla instant pudding mix, sugar, blueberry pie filling (or cherry), whipping cream (can substitute frozen whipped topping )

graham cracker crumbs, brown sugar, margarine , melt, cream, cream cheese, room temp, sugar, gelatin, milk, blueberry syrup (or any topping you want)

crushed graham crackers, almonds, white sugar, clarified butter, melted, caramel topping, white chocolate, chopped, cream cheese, softened, white sugar, eggs, beaten, egg yolks, all-purpose flour, vanilla extract, white sugar, cornstarch, water, fresh blueberries, lemon juice

graham cracker crumbs, sugar, butter or margarine, melted, cream cheese, softened, sugar, orange juice, blueberries , raspberries, cherries or sliced strawberries, tub (8 oz.) cool whip whipped topping, thawed

honey maid graham crumbs, butter, melted, philadelphia light brick cream cheese spread, softened, sugar, mixed fresh berries (blueberries, blackberries, raspberries, strawberries), thawed cool whip light whipped topping

cream cheese, softened, granulated sugar, low-fat sour cream, eggs, heavy cream, vanilla wafer crumbs, unsalted butter, melted, brown sugar, orange peel, granulated sugar (for topping ), boiling water (for baking), strawberry , raspberries and blueberries (for garnish)

cream cheese, lowfat, softened, cold skim milk, vanilla flavor instant pudding mix, thawed light whipped topping, divided (cool whip ), vanilla wafers- low fat, coarsely chopped, mixed blueberries and sliced fresh strawberries, sugar

ground graham crackers (about 30 squares), ground cinnamon, unsalted butter, melted, cream cheese, 2 (8-oz) blocks, softened, eggs, sugar, sour cream, lemon , zested, vanilla extract, warm lemon blueberry topping , recipe follows, blueberries, lemon , zested and juiced, sugar

ground graham crackers (about 30 squares), ground cinnamon, unsalted butter, melted, cream cheese, 2 (8-oz) blocks, softened, eggs, sugar, sour cream, lemon , zested, vanilla extract, warm lemon blueberry topping , recipe follows, blueberries, lemon , zested and juiced, sugar

graham cracker crumbs, butter, melted, sugar, vegetable cooking spray, less-fat cream cheese, fat-free cream cheese, sugar, all-purpose flour, salt, eggs, egg whites, light sour cream, vanilla extract, grated lemon rind, fresh or frozen blueberries, fat-free frozen whipped topping, thawed, light sour cream

cream cheese, softened, granulated sugar, sour cream, eggs, heavy cream, vanilla wafer crumbs, unsalted butter, melted, brown sugar, orange peel, granulated sugar (for topping ), boiling water (for baking), strawberries , raspberries and blueberries (for garnish), heat oven to 325 degrees f., in a bowl place the cream cheese , 1/2 cups of sugar and sour cream, beat on medium speed until mixture is smooth. add the eggs, heavy cream and orange peel. beat until all the mixture is smooth., in another bowl, mix until well blended the vanilla wafer crumbs, butter and brown sugar. with fingers pat the wafer mixture into a, springform pan ; top the wafer mixture with the cheese mixture., place pan into a larger pan and add boiling water to cover halfway, up sides of springform pan. bake for 40 minutes or until set., very carefully the springform pan from water and let cool, refrigerate for 4 hours or until serving time., slowly unmold the cake from the pan , sprinkle with the remaining, sugar and broil under broiler until melts and browns (be, careful not to burn the sugar)., serve , place cheesecake on a serving platter and surround with, fresh strawberries , raspberries and blueberries.

lemon chiffon cheesecake, graham cracker crust, chopped pecans, butter, melted, cream cheese, sugar, eggs, prepared lemon pie filling, sour cream, lemon zest, fresh raspberries & blueberries, crumble the pie crust into a mixing bowl and combine with pecans and, butter. press into a springform pan and bake at 350 degrees for 5, minutes. in a bowl, combine the cream cheese and sugar and beat, until fluffy. add eggs 1 at a time. reserve 1/2 cup of the lemon, pie filling and add the rest to the cream cheese mixture along with, sour cream and lemon zest. blend and pour into crust. bake at, degrees for 60 to 70 minutes , adding a pan of water to the oven, minimize cracking. remove cheesecake from the oven ; run a knife, gently around the sides of the pan. cool and refrigerate covered, overnight. before serving, spread reserved 1/2 cup lemon pie filling, over top of cheesecake. serve with fresh berries.

scoops vanilla ice cream, whole milk, berry compote, plus more for topping , recipe follows, prepared cheesecake with graham cracker crust, berry-infused vodka , optional, cream, for garnish, blackberries, blueberries, raspberries, strawberries, sugar, salt

marshmallows, orange juice, cream cheese, softened, cool whip frozen whipped topping, thawed, blueberry pie filling, crushed vanilla wafer cookies, butter or 1/2 cup margarine, melted

graham cracker crumbs, sugar, butter - melted, cream cheese - 8 oz each, sugar, flour, eggs, sour cream, vanilla, blueberry or cherry pie filling - home made or canned, top as desired