Wilderness Blueberry Cheesecake

Crust Ingredients:

  • 2 cups graham cracker crumbs
  • 1 1/2 tsp flour
  • 1 1/2 tsp confectioners' sugar
  • 1/2 cup margarine, melted

Preparation:

Combine crumbs, flour and confectioners' sugar; stir in melted margarine. Press crust mixture firmly on bottom and sides of an ungreased 9-inch square baking dish.

Filling Ingredients:

  • 16 oz. cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 eggs, beaten

Preparation:

Cream softened cream cheese and beat in sugar until smooth. Add vanilla extract and beaten eggs. Spread filling over crust and bake at 350° F or 15 to 20 minutes, until set.

Topping Ingredients:

  • 1 pint sour cream
  • 2 Tbsp granulated sugar
  • 1/2 tsp vanilla extract
  • 1 - 21 oz. can Wilderness®
  • Blueberry Fruit Filling

Preparation:

Blend sour cream, sugar and vanilla extract. Remove cake from oven and spoon mixture over cake immediately. Return cake to oven for 15 minutes more. Cool cake; spread fruit filling over sour cream topping. Cover and refrigerate before serving.

Variation: Substitute Cherry or any other Wilderness® Fruit Filling.

Servings: Print This Page
cheesecake 1
cheesecake 2