This delicious cheesecake was literally prepared in 10 minutes! I used Graham Cracker Crust, which saved me from the tedious process of chopping up crackers and packing it up tightly at the bottom of the dish. Although it is ready to serve after 3 hours of refrigeration, I think it tastes better after being refrigerated overnight. So plan ahead when having company over for dinner.
BLUEBERRY CHEESECAKE
PREP TIME: 10 minutes
COOKING TIME: OVERNIGHT
SERVINGS: 8-10
1 Graham cracker crust (with 2 extra servings)
2 (8 oz package) cream cheese, softened in microwave 15-20 seconds
2/3 cup sugar
1 tsp vanilla
2 eggs
1 tbsp lemon juice
DIRECTIONS:
1. Beat cream cheese on medium speed until fluffy
2. Add sugar, vanilla, and lemon juice. Combine
3. Add eggs one at a time, mixing until just combined after each addition
4. Place crust on a baking sheet. Pour cheese mixture into crust
5. Bake at 350F for 30 minutes until the center is almost set
6. Cool on wire rack for 1 hour
7. Spread pie filling over cheesecake
8. Refrigerate at least 3 hours (or overnight for best results)
BLUEBERRY CHEESECAKE
PREP TIME: 10 minutes
COOKING TIME: OVERNIGHT
SERVINGS: 8-10
1 Graham cracker crust (with 2 extra servings)
2 (8 oz package) cream cheese, softened in microwave 15-20 seconds
2/3 cup sugar
1 tsp vanilla
2 eggs
1 tbsp lemon juice
DIRECTIONS:
1. Beat cream cheese on medium speed until fluffy
2. Add sugar, vanilla, and lemon juice. Combine
3. Add eggs one at a time, mixing until just combined after each addition
4. Place crust on a baking sheet. Pour cheese mixture into crust
5. Bake at 350F for 30 minutes until the center is almost set
6. Cool on wire rack for 1 hour
7. Spread pie filling over cheesecake
8. Refrigerate at least 3 hours (or overnight for best results)
0 Comments