Great to feed a lot of people at a potluck. Great-grandma gave recipe to me. This is a rectangular cheesecake.


Recipe Summary

30 mins
20 mins
1 hr
1 hr 50 mins
1 9 x 13-inch pan


Original recipe yields 28 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt the butter or margarine, and add 1 cup sugar and the graham crackers. Press this mixture into a 9x13 pan.

  • Beat the eggs. Gradually beat cream cheese, sugar, and vanilla into the eggs.

  • Pour egg and cream cheese mixture over the graham cracker crust. Bake at 325 degrees F (165 degrees C) for 15-20 minutes. Cool.

  • Pour blueberry or cherry pie filling over the top of the baked dessert. Spread nondairy whipped topping on top of fruit. Refrigerate until ready to serve.

Nutrition Facts

354 calories; protein 3.8g; carbohydrates 50.9g; fat 15.4g; cholesterol 52.9mg; sodium 198.7mg. Full Nutrition

Reviews (28)

Read More Reviews
33 Ratings
  • 5 star values: 21
  • 4 star values: 12
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Absolutely the perfect summer dessert!! I made this for my family summer reunion and it was devoured!! Everyone who tasted it raved about how good it was. I made it the night before and it was so easy. I did make a few changes. I made 2 recipes of this--one cherry and one blueberry. I added 1 cup of chopped pecans and 1 teaspoon of cinnamon to the crust of the blueberry version. I added 1 cup of chopped toasted almonds to the crust of the cherry version and 1 teaspoon of almond flavoring to the cherry pie filling. I thought it looked sort of plain so I sprinkled the whipped topping with extra graham cracker crumbs and toasted chopped nuts(almonds for the cherry version and pecans for the blueberry version). The taste was surprisingly light and deliciously fruity. I will definitely make this again--in fact I plan to make it for my mom's 4th of July party!! Read More
Rating: 5 stars
My Grandma made this for me when I was a little girl--I especially loved a helping for breakfast and I always found reason to have 2 squares of my beloved Cherry Dessert. This recipe is identical except she used 1/2 cup of sugar in the crust. Also she baked it at 350. In case of confusion the number of graham crackers is in squares not rectangles. Read More
Rating: 4 stars
Made it for 4th of July using blueberry and cherry pie filling.Cake took longer to bake didn't brown but had to test center for firmness. Baked for almost an additional 10 minutes! Also cracker crust was way too thick. Recipe needed more filling and less crust. Would probably make again but use a different crust recipe. Crust was too time consuming. Also recipe confusing when listing crust ingredients with filling ingredients. Almost put entire 2 cups of sugar into crust. Read More
Rating: 5 stars
I took this to work for a birthday and everyone loved it. It was very easy to cut and serve. I used 2 cups graham cracker crumbs, 1 stick melted butter, and only 1/2 cup of sugar for the crust and it was perfect-sweet but not too sweet. I also had to bake it 10 minutes longer. Thanks for the great recipe! Read More
Rating: 5 stars
This recipe has been updated to note that either blueberry or cherry pie filling may be used. Or spread 1 (21 ounce) can of each filling on one half of the pie! - The Staff Read More
Rating: 5 stars
Great recipe! Used far less graham cracker crumbs and baked for an additional ten minutes. I will definitely make again to take to family gatherings. Read More
Rating: 5 stars
I made this twice now with my homemade blueberry topping (blueberries and sugar cooked down) and it is on my short list for favorite desserts! Read More
Rating: 4 stars
This recipe was quick and easy. I lighted it a bit by only using a 1/4 sugar in graham cracker crust and using low fat cream cheese. You couldn't tell the difference. I also only used one can of pie topping and omitted the whipped cream. I am glad it went over well as I took it to a dinner party. Pan came back clean!! Read More
Rating: 5 stars
There is an error in the writing of this recipe. It should say one can of blueberry pie filling and one can of cherry pie filling instead of two cans of blueberry pie filling. Otherwise delicious. Read More