Serves: 8
Total Calories: 340
1. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar, lemon juice and vanilla. Beat until combined. Add egg, mixing until just combined.
2. Place crust on baking sheet. Pour in cream cheese mixture. Bake at 350°F for 20 to 25 minutes or until center is almost set. Cool for 1 hour on wire rack.
3. Spread pie filling over cheesecake. Refigerate at least 2 hours. Garnish as desired. Store in refrigerator.
*NOTE: Soften cream cheese in microwave on high for 15 to 20 seconds.
This Blueberry Cheesecake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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