Blueberry Cheesecake Recipe
1 ½ cups graham cracker crumbs
2 ½ cups sugar
½ cup melted butter
2-8 ounce packages cream cheese
4 eggs, slightly beaten
2 teaspoons vanilla extract
1 can blueberry pie filling
½ teaspoon grated lemon rind
2 tablespoons lemon juice
Preheat the oven to 375 degrees. Have ready a 13 x 9 x 2 inch baking pan.
Combine the graham cracker crumbs, ½ cup of the sugar and the butter; blend well. Press firmly into the bottom of the prepared pan.
Beat the cream cheese with the electric mixer on medium speed until it’s smooth. Add the eggs, the vanilla and the remaining sugar and beat until fluffy. Spread over the crumb mixture.
Bake for about 20 minutes. Remove from the oven and cool. Combine the pie filling, lemon rind and lemon juice in a pan over low heat. Bring to a boil, stirring constantly; cool. Spread over the cream cheese mixture and chill overnight. 12 to 16 servings.
Source: “The Desserts Cookbook”, Southern Living, Oxmoor House, 1971