Blueberry Cheesecake Pie
- 1 (9-inch or 10-inch) deep dish unbaked pastry shell
- 1 (21 oz.) can blueberry filling or topping
- 1 tsp. grated lemon rind (optional)
- 1 (8 oz.) pkg. cream cheese, softened
- 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)
- 2 eggs
- 2 Tbsp. ReaLemon lemon juice from concentrate
- 1 tsp. vanilla extract
- Place rack in lowest position in oven; preheat oven to 425u0b0. Combine pie filling with 1/2 teaspoon lemon rind.
- Pour into pastry shell.
- Bake 15 minutes.
- In large mixer bowl, beat cheese until fluffy.
- Gradually beat in sweetened condensed milk, then eggs, ReaLemon juice, vanilla and remaining 1/2 teaspoon lemon rind.
- Spoon over blueberries.
- Reduce oven temperature to 350u0b0. Bake 25 minutes or until set.
pastry shell, topping, lemon rind, cream cheese, condensed milk, eggs, lemon juice from, vanilla extract
Taken from www.cookbooks.com/Recipe-Details.aspx?id=642508 (may not work)