How to make it

  • In an 8 by 1.5 or 9 by 1.5 inch round baking dish microwave butter, uncovered, on 100% (HIGH) 50 to 90 seconds or until melted.
  • Stir in crushed graham crackers and 3 tablespoons sugar until well moistened.
  • Press firmly against bottom and sides of dish.
  • Microwave on high 1 to 3 minutes,rotating once or twice, until set.
  • Set aside.
  • -
  • In a large bowl microwave blueberries, uncovered, on high 2 to 3 minutes or thawed and juicy.
  • Stir together 2 tablespoons sugar and cornstarch; stir in corn syrup, water, and lemon juice.
  • Mix in the blueberries.
  • Microwave, uncovered, on high 2 to 4 minutes or until thick, stirring twice.
  • Set aside to cool.
  • -
  • In a small mixer bowl microwave cream cheese, uncovered, on high 30 to 1 minute or until softened.
  • Add milk, 1/4 cup sugar, and eggs; beat at high speed of an electric mixer until smooth.
  • Pour cheese mixture evenly over crust.
  • -
  • Microwave, uncovered, at 50% (medium) 12 to 16 minutes or till the center is almost set, rotating pan a quarter of a turn every 4 minutes.
  • Remove from oven.
  • Cool.
  • Spoon cooled blueberry mixture over cheese.
  • Refrigerate until set.
  • Makes 8 to 12 servings.

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