I guess I am on a blueberry kick right now.
I was supposed to make Cherry Cheesecake for Sunday night's dessert, but as I was pulling ingredients out of the fridge and the pantry, I decided blueberry cheesecake sounded better. And a nice, cold, creamy slice of blueberry cheesecake really hit the spot Sunday night! And Monday night too!
I made this gluten free, but all you need to do to make it with gluten is to use regular graham cracker crumbs. We couldn't really tell much difference! It is a simple, creamy dessert to make and enjoy! All you have to do is make it early in the day to give it time to chill.
2 cups gluten free graham cracker crumbs
1/4 cup sugar
1 stick of butter or margarine, melted
2 ( 8 oz. ) pks. cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla
1 can blueberry pie filling
1. In a medium sized bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted margarine. Press into 9" pie plate, covering the bottom and partway up the sides.
2. Bake at 325 degrees for 10 minutes. Remove from oven.
3. In a mixing bowl, cream together the cream cheese, sugar, lemon juice, and vanilla. Beat until smooth and creamy, about 1 minute.
4. Add eggs, 1 at a time, and mix well after each addition.
5. Pour cream cheese mixture into pie plate. Bake at 350 degrees for 30 minutes, or until almost set in the middle. Top should be light golden brown. Remove from oven.
6. Combine sour cream, sugar, and vanilla in medium sized bowl. Carefully spread on top of hot cheesecake. Return the cheesecake to the oven, and bake for 10 more minutes.
7. Remove cheesecake from oven and let cool for 30 minutes. Then refrigerate for at least 4 hours.
8. Spread blueberry pie filling on top of cheesecake. Serve, or return to refrigerator covered with plastic wrap.
9. You can top the cheesecake with dollops of whipped cream if you'd like!