| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits, Eggs |
|
Cheesecakes, Fruits |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Graham cracker crumbs |
| 1 |
c |
Sugar |
| 3 |
tb |
Sugar |
| 3 |
|
Eggs |
| 1/4 |
c |
Butter; melted |
| 1 |
ts |
Vanilla |
| 2 |
tb |
Butter; melted |
| 1 |
cn |
Blueberry Pie Filling |
| 24 |
oz |
Cheese, Cream; soft |
INSTRUCTIONS
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.
Posted to MC-Recipe Digest V1 #164
Date: Mon, 22 Jul 1996 14:26:51 PST
From: minnie@juno.com (Louise M McCartney)
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