My Easy Cheesecake Recipe

Blueberry (or Cherry) Cheesecake Recipe

From the
Rural Route 2 Cookbook

Crust:
2 packages of graham crackers (18 "cracker sheets")

1/2 cup (1 stick) butter or margarine

Batter:
8 ounces of cream cheese (softened)
1 egg
1 can (14 ounces) sweetened, condensed milk
3 tablespoons lemon juice
1 can (21 ounces) of blueberry or cherry pie filling

Crush the graham crackers (I put 4 or 5 "cracker sheets" at a time into a sturdy plastic freezer bag and crush them with a rolling pin). Put cracker crumbs into a medium-sized bowl and pour melted butter/margarine over the crumbs. Mix thoroughly. Press into a 9x13 ungreased pan.

Use an electric mixer to beat the cream cheese and sweetened condensed milk until smooth (a minute or two). Add the lemon juice and egg and beat on high speed for another minute.

Pour the batter over the graham cracker crust. Drop the canned pie filling into the batter by spoonfuls at evenly-placed intervals.

Bake at 300 degrees for 55 minutes.

Allow to cool completely before cutting. Store in the refrigerator.