Blueberry cheesecake – a delicious and very yummy recipe.
- 18 graham crackers whole
- 1/2 cup butter 1 stick, melted
- 8 oz cheese delivered to temperature
- 1 cup cream
- 1 cup granulated sugar
- 1 tsp vanilla
- 1 ½ cups pie filling
Crush graham crackers during a kitchen appliance or blender until you’ve got a fine crumb.
Pour melted butter into processor and pulse until incorporated with cracker crumbs.
Press crumb mixture into rock bottom and up the edges of a springform pan, ensuring it’s firmly packed.
Refrigerate crust while you prepare the remainder of the cheesecake. this may chill the butter and help arrange the crust.
Combine cheese , cream, granulated sugar and vanilla during a bowl.
Beat with a mixer until completely creamy and mixture is stiff.
Pour cheese mixture into crust and spread until even.
Refrigerate a minimum of two hours.
Top with pie filling.
Blueberry cheesecake is now ready to be served!