Blueberry Cheesecake Pan Dessert

By msippigrl

Baked and cooled homemade pecan crust is topped with no-bake cheesecake filling and fresh blueberry sauce.

Ingredients

• Pecan Crust:
• 1 1/2 cups all-purpose flour
• 1 stick (1/2 cup) unsalted butter, softened
• 1/8 teaspoon salt
• 3/4 cup ground or finely chopped pecans
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• Blueberry Sauce:
• 1/2 cup sugar
• 2 1/2 teaspoons cornstarch
• Dash salt
• 1/2 cup water
• 2 3/4 cups fresh (or frozen blueberries), divided
• 3 teaspoons fresh lemon juice
• 1 teaspoon grated lemon zest
• Vanilla ice cream, cheesecake, waffles, etc. for serving
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• No-Bake Cheesecake:
• 1 1/2 packages (12 ozs) cream cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 8 ounces thawed Cool Whip (can use a bit more)

Details

Servings 12

Preparation

Step 1

Pecan Crust:

Preheat oven to 325° F.

Combine all the ingredients then press firmly into the bottom of an 11x7-inch glass baking pan. (I used my hand mixer to combine the ingredients until crumbs began to form.)

Bake for 20-25 minutes. (Don't let it brown.) Remove from oven and cool completely in pan on a wire cooling rack while you make the blueberry topping and cheesecake filling.

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Blueberry Sauce:

In a medium saucepan, stir together the sugar, cornstarch, and salt. Whisk in the water until smooth. Add 2 cups of the blueberries, lemon juice, and zest then bring to a boil over medium heat, stirring constantly. Let cook 5-6 minutes longer or until thickened to your liking, stirring frequently. A minute or two before sauce is done, stir in the remaining 3/4 cup blueberries then remove from heat and cool to lukewarm, or cool completely (depends on what you will use it on).

Serve warm or cold over ice cream, waffles, cheesecake, etc.

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No-bake Cheesecake Filling:

In a mixing bowl, beat the cream cheese until creamy; beat in the sugar and vanilla. With a rubber spatula, gently fold in the Cool Whip until well combined. Cover and refrigerate until crust and blueberry sauce have cooled.

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Dessert Assembly:

When crust and sauce are completely cool, spread the cheesecake filling over the crust, then spoon the blueberry sauce over the filling. Cover pan lightly and refrigerate for several hours, or overnight, then cut into squares and serve with whipped cream, if desired.