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Blueberry Cheesecake


2 packages (250g each) Philadelphia light or regular cream cheese softened
1/1/2 cups granulated sugar
1/2 tsp vanilla
2 eggs
1 cup fresh or frozen blueberries
9 inch prepared graham wafer crumb crust
1 container of Cool Whip Light or Regular Whipped Topping

Mix the two packages of cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Add two eggs, mix until blended. Stir in 1/2 cup blueberries. Pour into a 9 inch prepared graham wafer crumb crust. Sprinkle with the remaining 1/2 cup blueberries. Bake at 350 degree F oven for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with the cool whip light or regular whipped topping.

Makes 8 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.