A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
American Blueberry Cheesecake Pie
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- #75669
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
1 can blueberry pie filling, divided
1 teaspoon grated lemon rind (optional), divided
1 unbaked pie crust (9-inch deep dish or 10-inch size)
1 package (8 ounce size) cream cheese, softened
1 can (14 ounce size) sweetened condensed milk (NOT evaporated milk)
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 eggs
directions
Preheat oven to 425 degrees F.
Combine 1 cup blueberry filling with 1/2 teaspoon lemon rind (optional); pour into crust. Bake 15 minutes. Chill remaining blueberry filling.
In large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk, eggs, lemon juice, vanilla and remaining lemon rind (optional). Pour over blueberries.
Reduce oven temperature to 350 degrees F. Bake 25 minutes or until set. Cool. Chill.
Serve with remaining chilled blueberry filling. Store leftovers covered in refrigerator.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 7, 2010
I love this recipe, it's easy to make and taste great.
June 11, 2010
I followed this recipe to the tee and it came out fabulous! I am getting many complements from family and friends. Such a easy recipe with big flavor!
January 27, 2008
was way to watery and did not turn out right. Not a good recipe
: What do you think could help this recipe? Drain the blueberries? More cream cheese? Did you use regular cream cheese (not low fat/fat free)? Your ideas will help others who try this recipe.