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Nutrition Facts
Serving Size 1 (70g) Recipe makes 24 servings
Calories 225
Calories from Fat 108		(47%)
Amount Per Serving		%DV
	Total Fat 12.0g	18%
	Saturated Fat 7.0g	34%
	Monounsaturated Fat 3.5g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 66mg		22%
Sodium 139mg		5%
Potassium 66mg		1%
Total Carbohydrate 26.9g		8%
	Dietary Fiber 0.7g	2%
	Sugars 21.9g
Protein 3.1g		6%
detailed view... how is this calculated?

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Blueberry Delight

Recipe #124075 | 1 day | 1 day prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Dienia B.
May 31, 2005

From Toni at Hope Lodge, a real shining light. This is the best blueberry cheese cake you will eat; everyone should put this in their cook book.

SERVES 24 (change servings and units)

Ingredients

2 cups graham crackers
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup melted butter

Filling

16 ounces cream cheese
1 cup sugar
2 teaspoons vanilla
4 eggs

Topping

1 (16 ounce) can blueberry pie filling

Directions

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.
2
For the filling, cream together the cream cheese, sugar and vanilla. Add eggs and beat well.
3
Bake at 350 degrees Fahrenheit for 25 minutes. Do not overbake. Mixture will set up as it cools.
4
When cool, completely cover with blueberry pie filling.
5
Chill overnight.

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Featured Reviews for This Recipe

From: Sheri in Georgia

On Jul 7, 2008

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 Blueberry Sour Cream Pancakes With Blueberry Sauceand making it in a cheesecake form pan instead of a 9 by 13 pan. I thought it was very good and not too sweet.

0 people found this review helpful

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From: Leilani

On Nov 23, 2007

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!

1 person found this review helpful

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From: sheri77

On Aug 18, 2005

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!!

7 people found this review helpful

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From: Dreamgoddess

On Jun 29, 2006

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.

2 people found this review helpful

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