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RED, WHITE & BLUEBERRY CHEESECAKE

Roberta Reynolds
Neeners used to bake this in a square Corningware baking dish, and we all pounced upon it and devoured it as soon as she would let us anywhere near it. Graham Cracker crust, topped with a cheesecake filling. She added a can of blueberry pie filling, topped it with Coolwhip, chilled, and served. For this rendition of Neeners’ dish, we’ll make our own blueberry topping and use real whipped cream. To add a July 4th touch, we’ll top with a bright red strawberry. Fireworks.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 24 slices

Ingredients
  

  • FOR THE CRUST:
  • 2 packages of graham crackers
  • ½ cup sugar
  • 1 cube of butter melted
  • BLUEBERRY TOPPING:
  • 7 cups fresh or frozen blueberries
  • 1 cup water more may be needed to achieve desired consistency
  • ½ cup sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon cinnamon
  • • Pinch of salt or more to taste
  • CHEESECAKE FILLING:
  • 2, 8 ounce packages cream cheese room temperature
  • 2 cups sour cream
  • 1 cup sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract

Instructions
 

  • GRAHAM CRACKER CRUST
  • In large bowl, mix together graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9x13 inch-baking dish that has been lined with aluminum foil and sprayed with cooking spray.
  • Bake at 350 degrees for about 20 minutes, or until set. Cool to room temperature before filling.
  • BLUEBERRY SAUCE
  • Combine sugar, cornstarch and cinnamon together in a small bowl. In a large Dutch oven, pour 3 cups of the blueberries and water. Add sugar/cornstarch/cinnamon mixture and salt. Cook over medium low heat until mixture becomes thick. Stir in remaining berries and continue to cook until heated through and entire mixture is quite thick. Remove from heat, cool to room temperature or chill until ready to use.
  • CHEESECAKE
  • In a mixer, beat together cream cheese, and sugar. Slowly beat in sour cream and then eggs one at a time, waiting one minute between each addition. Turn mixer to low and add vanilla and almond extract.
  • Pour batter into the cooled graham crust.
  • Bake at 350 degrees for about 40 minutes or until filling is set in the middle but still jiggles slightly when moved. Cool at room temperature for about one hour.
  • Pour blueberry mixture over the baked and cooled cheesecake.
  • Cover well and chill until set.