This recipe is a speedy way to get the yummy goodness of blueberry cheesecake.
For the filling and crust you need sugar, eggs, vanilla, cream cheese and sour cream, oh and 2 pre- made graham cracker crusts.
Mix the ingredients, pour them into the crusts and bake.
For the topping, you will need sugar, blueberries, a lemon, cornstarch and cinnamon.
Cook these ingredients in a pot until thickened.
Blueberry Cheese Pie
For the pie
2 packaged graham cracker pie crusts
2 8oz packages cream cheese
2 cups sour cream
1-1/3 cup sugar
2 tsp vanilla
For the blueberry topping
1 cup sugar
2 Tbs cornstarch
1 tsp ground cinnamon
juice of 1 large lemon
4 cups fresh or frozen berries.
(if you are using fresh berries, add 1/4 cup of water to the pot)
In the bowl of your electric mixer, beat together cream cheese, sour cream, sugar, eggs and vanilla until just blended. Bake in a 350 oven for 30-35 minutes. The center will still be a little jiggly. Cool for 1 hour at room temperature.
Mix berries, sugar, cornstarch, lemon juice and cinnamon in a 3 quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil and continue stirring for about 2 minutes, or unit the mixture is thickened. Spread blueberry mixture over cooled cheesecakes and put them in the fridge for about 3 hours before serving. Store leftovers in the fridge.
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