(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.
Please tell us what you think! Back Home
Copyright © 1999-2012 S.H. Klock/ The Recipe Reader / at Home Cookin’.