BLUEBERRY OR CHERRY CHEESECAKE

Blueberry or Cherry Cheesecake image

Not your average cheesecake! (Tho, I must admit, I have rarely met a cheesecake I didn't like...) Very rich, makes a beautiful presentation, and easy too. Use the pie filling of your choice. The cousin who made this for me uses blueberry. I'm planning to go with cherry when I make this. I'm not sure re the exact size of the box of graham crackers, but use a full regular sized box, or the equivalent in canned graham cracker crumbs.

Provided by Sarah Chana

Time 1h30m

Yield 1 9x13

Number Of Ingredients 10

Ingredients

1 (1 lb) box graham cracker, crushed
1/2 cup powdered sugar
1/2 cup butter, melted
2 (8 ounce) packages cream cheese
2 eggs
1 tablespoon vanilla
1 (3 ounce) package vanilla instant pudding mix
1/2 cup sugar
1 (21 ounce) can blueberry pie filling (or cherry)
8 ounces whipping cream (can substitute frozen whipped topping)

Steps:

Mix together crust ingredients.
Press into 9" x 13" pan, and bake for 7 minutes at 350F, and cool.
Mix together the filling ingredients until smooth.
Pour on top of crust.
FREEZE for about 30 minutes.
While in the freezer, whip up the whipping cream (or frozen whipped topping).
When cake comes out of the freezer, spread the top with the can of pie filling, making sure it is evenly distributed.
Top with whipping cream, making sure the cake is fully covered with a nice layer.
Freeze for another 30 minutes.
Remove from the freezer and refrigerate until serving.

Nutrition Facts : Calories 7306.8, Fat 391.8, SaturatedFat 220.6, Cholesterol 1476.7, Sodium 6272.7, Carbohydrate 873.2, Fiber 28.2, Sugar 607.5, Protein 86.3