Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Cream cheese -- room |
| \N \N | Temperature |
| ½ cup | Sugar |
| ¼ teaspoon | Vanilla |
| 2 larges | Eggs |
| 1 \N | Graham cracker pie crust, 9 |
| \N \N | Inch -- * see note |
| 1 can | Blueberries in syrup -- Pie |
| \N \N | Filling |
Using an electric mixer, mix cream cheese, sugar, vanilla until smooth and creamy. Add eggs and mix well. Pour into pie crust.
Spoon ¼ to ⅓ of the pie filling on to the top. Gently swirl the blueberry with a toothpick.
Bake in preheated 350 degree oven for 40 minutes or until center is almost set.
Cool to room temperature and then refrigerate.
Serve topped with remaining pie filling.
From: Jay Allshire - Recipes - 12-10-95 NOTES : I made this in a regular size graham cracker crust since I did not have the larger 9 inch crust. It did fit - barely.
Recipe By : Jay Allshire
From: Gail Shipp Date: 05 May 96