- 1 1/2 cups graham cracker crumbs about 10-11 whole graham crackers
- 1/3 cup sugar
- 6 tbsp butter melted
- 8 oz cream cheese softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla
- 21 oz blueberry pie filling
- 8 oz Cool Whip thawed
Preheat the oven to 350. Mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the 9×13 pan.
In a large bowl beat together the cream cheese and sugar until smooth. Add the eggs one at a time and beat until smooth.
Pour the cream cheese mixture over the graham cracker crust, then bake for 20-25 minutes, until set. Avoid browning too much at the edges. Allow to cool.
Spread the blueberry pie filling evenly over the top of the cheesecake. Chill, covered, for at least an hour. Top with whipped cream or cool whip.
NOTESChill for at least a couple of hours, the pieces will be easier to slice and remove from the pan.
for homemade blueberry filling1/3 cup water1/2 cup sugar3 tbsp cornstarch2 tbsp lemon juice3 cups fresh or frozen blueberries
. I love to use fresh blueberries when they’re in season, but when they’re not, frozen berries work just as well. You don’t even need to thaw them first!
. Toss the berries together in a large bowl with sugar, cornstarch, water, and lemon juice.
. Just place the mixture in a pot and simmer it over medium heat until the berries start to burst and it looks syrup-y.
. Once it comes to a bubble, it will thicken up, and it will continue to become even more thick as it cools. Smash the berries with a potato masher (or the back of a spoon) to your desired consistency.