Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1 1/2 cups graham cracker crumbs

  3. 1/2 cup powdered sugar

  4. 1/2 cup butter, melted

  5. 1 cup sugar

  6. 8 ounces cream cheese, room temperature

  7. 2 large eggs, beaten to blend

  8. 2 1/2 tbsp. lemon juice

  9. 21 ounce can blueberry pie filling

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Butter the inside of a 9x13 inch baking dish. Stir together graham crumbs, powdered sugar and butter in a medium bowl until evenly moistened. Press the graham mixture evenly into the bottom of the prepared dish. Combine sugar, cream cheese and eggs in a large bowl and beat until smooth. Spread the cream cheese mixture over the crust and bake 20 minutes. Transfer the dish to a rack and cool completely. Stir together lemon juice and pie filling in a medium bowl. Spoon the blueberry topping evenly over the cream cheese. Cover and refrigerate at least 2 hours before cutting into squares and serving.


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