Blueberry Crunch Cheesecake


It's always nice to have an easy recipe for a showstopper dessert.  This cheesecake not only uses the Basic Oatmeal Cookie Mix for the crust and topping, but also blueberry pie filling from storage.  In a pinch, powdered eggs may be used.

You can vary the flavor of this cheesecake by using other pie fillings such as cherry, raspberry, peach, or boysenberry.

Blueberry Crunch Cheesecake 


16 Servings


3 cups Basic Oatmeal Cookie Mix

2 tablespoons water



3 8 oz. packages cream cheese

3/4 cup sugar

3 eggs

1/4  cup flour

1 cup sour cream


1 20 oz. can blueberry pie filling, (you may substitute cherry, boysenberry, or peach)


2 cups Basic Oatmeal Cookie Mix


2 cups sweetened whipped cream


1.    Preheat the oven to 350.  

2.    Spray a 9" or 10" springform pan with non-stick spray, line with parchment, then spray the parchment with non-stick spray. 

3.    Crust:  Stir together the 3 cups oatmeal cookie mix and water. 

4.    Press into the prepared pan and bake 10 minutes. 

5.    Meanwhile, blend filling ingredients, except  pie filling, in food processor (or in a mixer) until smooth and pour over the baked crust.

6.    Spoon the pie filling evenly over the cheese mixture.

7.    Sprinkle the 1 1/2 cups cookie mix over the cheesecake.  Bake for 45 to 60 minutes or until set. 

8.    Chill before removing from pans.

9.    To serve:  cut into fourths, then each fourth into four pieces and top each with whipped cream.