Easy Blueberry (or Cherry) Cheesecake

This recipe is so easy that even my husband can do it. (His specialities are boxed mac-n-cheese, ramen noodles and frozen pizza!) Prep time: 20 minutes

Baking time: 55 minutes

Crust:


 * 2 packages of graham crackers (18 "cracker sheets")
 * 1/2 cup (1 stick) butter or margarine


 * 1) 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).
 * 2) Put cracker crumbs into a medium-sized bowl and pour melted butter/margarine over the crumbs.
 * 3) Mix thoroughly.
 * 4) Press into a 9x13 ungreased pan.

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


 * 1) Use an electric mixer to beat the cream cheese and sweetened condensed milk until smooth (a minute or two).
 * 2) Add the lemon juice and egg and beat on high speed for another minute.
 * 3) Pour the batter over the graham cracker crust.
 * 4) Drop the canned pie filling into the batter by spoonfuls at evenly-placed intervals.
 * 5) Bake at 300 degrees for 55 minutes.
 * 6) Allow to cool completely before cutting.
 * 7) Store in the refrigerator.

LeAnn Ralph may be contacted at http://ruralroute2.com bigpines@ruralroute2.com

LeAnn R. Ralph is the author of the books: "Christmas in Dairyland (True Stories from a Wisconsin Farm)" ( August 2003), "Preserve Your Family History (A Step-by-Step Guide for Writing Oral Histories)" (e-book, April 2004), and "Give Me a Home Where the Dairy Cows Roam" (Oct. 2004). You are invited to sign up for LeAnn's FREE! monthly e-mail newsletter, Rural Route 2 News & Updates. Visit — http://ruralroute2.com