Easy Blueberry-Topped Cheesecake
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| photo by Chris Gladis |
This recipe couldn't be more easy to make and it is sooooo good. You know I have to have something mixed with cheesecake to really enjoy it so this definitely qualifies for my tastebuds as well as for my sensitive tummy. I recommend this recipe as a go-to when you want something sweet to eat or to take to a party cause it takes such little time to make.
I like desserts that look glamorous yet take hardly any effort. Makes it look like you slaved over the kitchen oven all day but you hadn't! No one has to know just how easy it was.... so when they compliment you on how long it must have taken you to make this cheesecake, just smile as you shove a piece of cake in your mouth! hee hee!
Ingredients:
2 (8 oz.) pkgs. cream cheese, room temperature
4 eggs
1 pt. sour cream
1-3/4 c. sugar
2 tsp. vanilla
1 can blueberry pie filling, chilled
1 graham cracker pie crust
Combine cream cheese and 1 cup sugar; beat until smooth. Add eggs, one at a time, beating well after each addition. Add 1 teaspoon vanilla. Pour into graham cracker pie crust. Bake for 40 minutes at 350 degrees. Let cool for 10 minutes. Combine sour cream, 3/4 cup sugar, and 1 teaspoon vanilla. Pour over cheesecake. Bake for 15 minutes at 350 degrees. Cool. Top with blueberry pie filling.
4 eggs
1 pt. sour cream
1-3/4 c. sugar
2 tsp. vanilla
1 can blueberry pie filling, chilled
1 graham cracker pie crust
Combine cream cheese and 1 cup sugar; beat until smooth. Add eggs, one at a time, beating well after each addition. Add 1 teaspoon vanilla. Pour into graham cracker pie crust. Bake for 40 minutes at 350 degrees. Let cool for 10 minutes. Combine sour cream, 3/4 cup sugar, and 1 teaspoon vanilla. Pour over cheesecake. Bake for 15 minutes at 350 degrees. Cool. Top with blueberry pie filling.
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