"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Blueberry Cheesecake Recipe

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This recipe for Blueberry Cheesecake, by , is from Zion Baptist Church WMU Recipe Book , 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!

Contributor:  
Contributor:  
Bridget Evans

Category:
Category:

Ingredients:  
Ingredients:  
2- 8ox cream cheese softened and creamed
1/2 c. powdered sugar
1- 12oz. cool whip
2 cans blueberry pie filling
2 pkg. graham crackers
2 sticks oleo melted (I use unsalted butter)
4 T. powdered sugar

Directions:
Directions:
Make crust by crushing by hand or using a food processor to crush graham crackers. Melt sticks of oleo or butter and add 4 T. powdered sugar. In a mixing bowl softnen and cream the cream cheese and add the powdered sugar and mix. Fold in the cool whip slowly not to over mix. Put mixture into crust and top with 2 cans of blueberry pie filling. Refrigerate and serve cold.

Personal Notes:
Personal Notes:
This is a must at every Tapp stew family reunion and is made by Joyce Tapp. This is my Grandaddies favoriite (Bobby Tapp) and you better believe he is the first one to get a piece.

 

 

 

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