| Easy Blueberry (or Cherry) Cheesecake | | | | - 8 ounces of cream cheese (softened) |
| This recipe is so easy that even my husband can | | | | - 1 egg |
| do it. (His specialities are boxed mac-n-cheese, | | | | - 1 can (14 ounces) sweetened, condensed milk |
| Ramen noodles and frozen pizza!) | | | | - 3 tablespoons lemon juice |
| Prep time: 20 minutes | | | | - 1 can (21 ounces) of blueberry or cherry pie |
| Baking time: 55 minutes | | | | filling |
| Crust: | | | | Use an electric mixer to beat the cream cheese |
| - 2 packages of graham crackers (18 "cracker | | | | and sweetened condensed milk until smooth (a |
| sheets") | | | | minute or two). Add the lemon juice and egg and |
| -1/2 cup (1 stick) butter or margarine | | | | beat on high speed for another minute. |
| Crush the graham crackers (I put 4 or 5 "cracker | | | | Pour the batter over the graham cracker crust. |
| sheets" at a time into a sturdy plastic freezer bag | | | | Drop the canned pie filling into the batter by |
| and crush them with a rolling pin). Put cracker | | | | spoonfuls at evenly-placed intervals. |
| crumbs into a medium-sized bowl and pour melted | | | | Bake at 300 degrees for 55 minutes. |
| butter/margarine over the crumbs. Mix thoroughly. | | | | Allow to cool completely before cutting. Store in |
| Press into a 9x13 ungreased pan. | | | | the refrigerator. |
| Batter: | | | | |