Excellent and five stars with a few changes. This recipe had a good foundation, but also had some glitches, an unnecessarily large amount of sugar being one of them. I worked with this just a little and came up with a dessert that three people nearly devoured completely at one sitting and made a cheesecake lover out of one of them (that would be Hubs, who insists no cheese of any kind belongs in dessert). I reduced the butter to 5 T. in the crust and the sugar to 2 T. - graham crackers, of course, are already sweet! With the fairly standard rule of thumb for cheesecakes in mind of 1 pkg. cream cheese to 1 egg and 1/4 cup sugar, I added an extra package of cream cheese to the filling, along with a teaspoon and a half of vanilla. The topping is just fine as written, I just subbed frozen, sliced strawberries for the blueberries in order to use what I had available. Real whipped cream was the finishing touch. Absolutely delicious.
I read the reviews and "kicked this up a notch" so to speak. Anyways I used 2 cups of graham crackers, 7 tbs butter, doubled the cream cheese as everyone else suggested, added 1 tsp vanilla to the cream cheese mixture, as well as 1/2 cup sour cream. I kept the sugar amount in the blueberries. Then I cooked everything in a regular cheesecake pan. This was the hit of yesterday's picnic.
Great dessert recipe! Take my advice and double the cheese mixture and bake for 30 min. use a 9 by 12 in. pan I don't think they make an 8 by 12 in. Also you get many more servings for this than stated I also used 1 C. butter in the crust it helped to stay together better. Also tastes great without the cool whip.
I think this had potential but as a virgin cheesecake baker I wish the recipe indicated I should cool the cheesecake layer before adding the blueberries. Everything blended and I wound up with soup. Lesson learned but I probably won't make this again.
I made this with fresh picked wild blueberries and it was amazingly good but a bit too sweet. I cut it in half but is didn't seem sweet enough. Next time 3/4 of a cup. I didn't double the cream cheese layer but I thought it was still great -- it gave it a subtle cheesecake flavor but the blueberries really stood out. I made it in a 8 x 12 glass casserole dish and it was very pretty. This was the hit of the picnic.
This was a hit! I did change a few things. I doubled the cheesecake portion cut the sugar to 3/4 cup and used a 1/2 cup of sour cream. In the blueberry topping I cut the corn starch in 1/2 as someone suggested and cut the sugar. I wouldn't cut the sugar in the Blueberry topping again it wasn't quite sweet enough. After these changes it was VERY good!
Excellent! I took the advice of others and double the cheesecake layer and I'm glad I did. This was super easy and was gobbled up very quickly. I'll definitly be making this again and will experiment with other fruit. I think cherries rhubarb or strawberries would work great.
I haven't eaten the "pie" yet but I did listen to some of the other bakers and I think it is going to be absolutely fabulous! First I only had cinnamon graham crackers not plain. I have an abundance of fresh berries and used a full quart (4 cups) mixed with 3/4 cup water and the cornstarch etc. I didn't use all the sugar as per everyone's saying it was overly sweet. Also the picture was of a PIE....not an 8x11 glass dish. I opted for the glass dish (8 1/2 x 11). I also used 12 oz cream cheese and 1/2 cup sour cream and a dash of vanilla. I think it will be wonderful....without the cool whip (yuk)..only whipped cream or ice cream for us!
Very good pie! I cheated and used a ready-made graham cracker crust but it still tasted great. I also added a few tablespoons of lemon juice to the cheesecake mixture and to the blueberry mixture and did not top with whipped topping. Super yummy!
