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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

BLUEBERRY GLAZED CHEESECAKE Recipe

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This recipe for BLUEBERRY GLAZED CHEESECAKE is from MOM'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
20 graham cracker, 2 1/4 inch square or 28 graham crackers 1 3/4
inch square
1/4 C finely chopped pecan
2 T granulated sugar
1/2 tsp. cinnamon
6 T butter, melted

Cheesecake:
3 eggs
2 8 oz pkg cream cheese, softened
1 C granulated sugar
2 tsp. vanilla
3 C sour cream

Blueberry Glaze:
1/3 C granulated sugar
1 T cornstarch
1/3 C water
1/4 C mashed blueberries
1 T lemon juice
2 C blueberries
Directions:
Directions:
Crust: In bowl combine all ingredients; mix well. Press on bottom and 1 1/2 to 2 inches up sides of 9 inch spring form pan

Cheesecake: Combine eggs, cream cheese, sugar, and vanilla; beat till smooth. Blend in sour cream. Pour into crust. Bake in 375º oven 40 minutes or till set. (filling will be soft). Cool; chill thoroughly, 5 hours

Blueberry Glaze: Combine sugar and cornstarch in saucepan; stir in water, the mashed blueberries, and lemon juice. Cook till thickened and clear, stirring occasionally. Strain and cool. Stir in the 2 cups blueberries. Spoon over cheesecake; chill.
Number Of Servings:
Number Of Servings:
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