(a Nancy Overton Klock recipe)
2 cups large blueberries (frozen work too)
3/4 lb. cream cheese
2 unbeaten eggs
1/2 cup sugar
1/2 teaspoon vanilla
– – – – –
1 pint sour cream
2 tablespoons sugar
1 teaspoon vanilla
Combine cheese, eggs, sugar, vanilla, cinnamon and beat well in mixer or blender.
Gently fold in blueberries.
Pour batter into a spring-form pan or pie plate lined with a graham cracker crust.*
Bake for 20 to 25 minutes at 375° F.
Cover with mixture of last 3 ingredients (sour cream, sugar and vanilla).
Return to 375° F. oven for 5 to 8 minutes.
*Graham cracker crust–
20 graham crackers, crushed
1/4 cup butter, softened to room temperature
1/4 cup sugar
Blend well with fingers, fork or pastry blender.
You can find this and other recipe(s) by tapping here on the Home Cookin’ index.
Copyright © 1999-2012 S.H. Klock/ The Recipe Reader / at Home Cookin’.