Blueberry Torte

My mom said this was one of her favorite things that my grandma would make and was very excited to have it again. This recipe is sort of like a cheesecake but less fussy. Even though I did make this in a springform pan its not necessary. Using a store-bought graham cracker crust or making your own in any 8-9 inch dish would work. I would reach for this recipe in the future because everyone loved it and I know it would fun to try with different pie fillings.

Blueberry Torte

*Graham cracker crust (store-bought pie crust or homemade in a 8 to 9 inch dish)
12oz cream cheese, softened
3 eggs
3/4c sugar
1/2tsp vanilla
21oz blueberry pie filling (canned or homemade)
Whipped cream or whip topping

Bake and cool your graham cracker crust if you are doing homemade. In the bowl of a stand mixer or using a hand mixer cream together your sugar and cream cheese until smooth. Add in your eggs and vanilla and mix until combined. Pour into your graham cracker crust and bake at 350 for 30-40 minutes or until center is just barely set. Cool to room temp then refrigerate at least 3 hours. Top with pie filling then whipped cream and serve.

*I googled a graham cracker crust recipe and used a springform pan for this recipe. I would definitely recommend a store-bought pie crust if you want to keep it even simpler.

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