Blueberry Cheesecake Delight Recipe

Ingredients

Crust:
2 cups graham crackers
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup melted butter
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Filling:
16 ounces cream cheese
1 cup sugar
2 teaspoons vanilla
4 eggs
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Topping:
1 (16 ounce) can blueberry pie filling

Preparation

Step 1

For the crust, mix the graham cracker crumbs, sugar, cinnamon and melted butter together with a fork until well blended and crumbly. Press mixture into a 9x13 baking pan.

For the filling, cream together the cream cheese, sugar and vanilla. Add eggs and beat well.

Bake at 350 degrees Fahrenheit for 25 minutes. Do not overbake. Mixture will set up as it cools.

When cool, completely cover with blueberry pie filling. Chill overnight.
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REVIEWS:

This is a delicious dessert that is really quite easy to prepare. I cut in the recipe in half and made it in a 9 inch square pan. I used the food processor to crumble the graham crackers with the sugar and cinnamon and reduced the amount of sugar in the crust by half. I used Neufchatel Cheese to make this a little lighter. It baked in the time specified. This was made the night before and refrigerated until ready to serve. It set nicely and was so delicious.

Holy Moly Batman....this was so doggone good that I'm making it again this weekend for a family get together. The texture is divine and it is just sweet enough that the sugar doesn't overpower the blueberry. Thank you so much for this great recipe for ZWT III. I will enjoy making it again and again!!!

Good, but the cheesecake wasn't sweet enough to work well with the blueberries in this family. I scooped off all the blueberries I could and poured some syrup/juice from a jar of morello cherries over it. This sweetened it a great deal and kept a fruity flavor which worked well with the cheesecake part. I'd love to try this again with a cherry or raspberry reduction topping.

I love this...I ate too much. I sent some home with ds so as I wouldn't eat it all. Very easy to make and not as dense as cheesecake. I am definitely saving this recipe in the keeper file!

I love cheesecake, but rarely make it....I am SO glad I yeilded to temptation and made this one! It IS one of the best I have done. YUMMY......I will be having cheesecake for breakfast....then going jogging, but it is worth it. Next time I need something for a party I will be making this, just so I can have it again.

This dessert received mixed reviews - half of the family liked it and half didn't. I followed the recipe "as is" except for using the Blueberry Sauce from Recipe #69850and making it in a cheesecake form pan instead of a 9 by 13 pan. I thought it was very good and not too sweet.

I can't rate this fairly because I didn't make it as directed. I was hoping to be able to, but I ran out of time. As I had promised a blueberry cheesecake for dessert, I had to get creative. I used your crust for the bottom (that I put in a 9x13" baking dish.) I put this into the oven at 350 degrees and baked for about 8 minutes. When this cooled I added the Philadelphia Ready to Eat Cheesecake Filling. As this filling didn't need to cook or chill, I was then able to add the blueberry pie filling. Everyone raved about the dessert, and especially the cinnamon crust. Thank you for a great recipe!

Wonderful cheesecake - had to hide a piece for me, lol!

Delicious cheesecake! I made this last night and refrigerated it, but I couldn't wait until tonight to try it. Although there wasn't much cinnamon used, it added a nice subtle flavor to the crust. When I normally make a cheesecake, we only get one serving. I love it that this recipe made a nice size cheesecake. Means more servings for us! Thanks for sharing this recipe.

Yes a Delight! I skipped the cinnamon because I used 6 ounces of cinnamom grahams and proccesed in the food processor. I did make in a deep dish pie pan and did have to bake 40 minutes. Topped with my Blueberry topping.

I thought this was good but not over-the-top great, although the filling baked out great, I found it to be a little too soft in texture and lacking some flavor so I added in some lemon juice and a bit of lemon zest, the crust was wonderful!

I just loved this recipe. although I'm not a blueberry fan anymore (blueberries and hangovers do NOT mix!) I use different berries each time I make this. I've made it with fresh strawberries, frozen strawberries, fresh blackberries, kiwi, banana; it is the perfect base to whatever flavor cheesecake you feel like eating. I love it, and make it often. I thought I should review it! AWESOME!!

I was in the mood for a blueberry dessert and ran across this one. I followed the recipe exactly and it turned out beautifully. It was delicious. I took the leftovers to work so I wouldn't eat the whole pan. Thank you for sharing this recipe.