Wilderness Blueberry Cheesecake
- 2 cups graham cracker crumbs
- 1 1/2 tsp flour
- 1 1/2 tsp confectioners' sugar
- 1/2 cup margarine, melted
- 16 oz. cream cheese, softened
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs, beaten
- 1 pint sour cream
- 2 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1 - 21 oz. can Wilderness®
- Blueberry Fruit Filling
Combine crumbs, flour and confectioners' sugar; stir in melted margarine. Press crust mixture firmly on bottom and sides of an ungreased 9-inch square baking dish.
Cream softened cream cheese and beat in sugar until smooth. Add vanilla extract and beaten eggs. Spread filling over crust and bake at 350° F or 15 to 20 minutes, until set.
Blend sour cream, sugar and vanilla extract. Remove cake from oven and spoon mixture over cake immediately. Return cake to oven for 15 minutes more. Cool cake; spread fruit filling over sour cream topping. Cover and refrigerate before serving.
Variation: Substitute Cherry or any other Wilderness® Fruit Filling.Servings:
Submitted by: Recipe Group Member
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