It was our daughter’s birthday on Friday and she requested blueberry cheesecake. So guess what I am sharing today..you guys are great guessers!
What You Need
1 Can (21 oz.) blueberries in sauce
1-1/2 cups honey graham cracker crumbs
1 Cup plus 3 Tbsp. Sugar (separated)
1/3 Cup margarine (melted)
4pkg. (8 oz. each) cream cheese (softened)
9 inch baking pan (spring form works best)
2 Mixing bowls
Before You Start preheat oven to 325°, prepare your graham crackers into crumbs by placing the graham crackers in a zip closure bag and crushing them by rolling a rolling pin over the bag several times crushing the crackers inside.
Lets Make it! In a bowl combine, graham cracker crumbs, 3 tablespoons of sugar and butter, then press mixture into the bottom of baking pan. In a mixing bowl, using an electric mixer on medium high speed, beat cream cheese, 1 cup sugar and vanilla until well blended. Reduce speed to low and add eggs, one at a time, mixing until blended. Pour mixture into crumb lined pan. Bake for 50-65 minutes (or until center is almost set.) Loosen cake from spring form pan, let cool before removing the rim of the pan then place in refrigerator for at least 4 hours. Before serving pour canned blueberries over the top. On individual slices or over the entire cake whichever you desire.
Katies Tid Bits* this recipe can be topped with any fruit, try cherries, peaches or strawberries too. You can use a premade graham cracker crust for this recipe too.
Do you have a favorite cheesecake recipe?