1 1/4 c Graham cracker crumbs (about
16
1/4 c Sugar
1/2 c Butter -- softened
2 Eggs
1/2 c Sugar
1 pk (8 oz.) cream cheese --
Softened
1 ts Vanilla
Cinnamon
1/2 c Sugar
2 tb Cornstarch
1 cn (15 oz.) blueberries --
Drained (reserve liq
2 tb Lemon juice
Sweetened whipped cream
Heat oven to 300 degrees. Mix crumbs, 1/4 cup sugar and the butter;
press firmly and evenly in bottom of ungreased baking pan, 9 x 9 x 2
inches.
Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the
cream cheese and vanilla until smooth. Pour over crumbs mixture.
Bake 30 minutes. Sprinkle cinnamon on top;cool.
In saucepan, mix 1/2 cup sugar and the cornstarch. Stir in reserved
blueberry liquid and lemon juice. Cook, stirring constantly, until
mixture thickens and boils. Boil and stir 1 minute. Remove from
heat; stir in blueberries. Cool.
Pour over cream cheese mixture. Chill at least 8 hours. Serve with
sweetened whipped cream. 9-12 servings.
Quick Blueberry Cheesecake: Substitute 1 can (21 ounces) blueberry
pie filling for the cooked blueberry mixture. Stir 2 tablespoons
lemon juice into pie filling.
