Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes Fruits
Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Graham cracker crumbs
1 c Sugar
3 tb Sugar
3 Eggs
1/4 c Butter -- melted
1 t Vanilla
2 tb Butter -- melted
1 cn Blueberry Pie Filling
24 oz Cheese, Cream -- soft
Combine first 3 ingredients, mixing well. Press into
bottom and up sides of 9 in. spring form pan; set
aside. Beat cream cheese with electric mixer until
light and fluffy. Gradually add 1 cup sugar, mixing
well. Add eggs, one at a time, beating well after each
addition. Add 1 tsp of vanilla and finish beating.
Pour half of the batter into the prepared pan. Spoon
the pie filling on top of the batter in a ring pattern
about halfway from the edge of the cake. Be careful
not to spoon too much filling. I used half the can and
reserved the rest for topping the individual slices.
Bake at 375 deg for 30 minutes. Let cool to room
temperature on a wire rack; refrigerate 12 hours.
Remove sides of pan. Hint:To keep the top from
cracking, turn off oven 5 minutes before 30 minutes
are up. Let cake cool with the oven being careful not
to let cake burn.
