does anyone know the recipe that has ritz cracker crust with a cream cheese filling and blueberry pie filling?

Answer 1

BLUEBERRY DESSERT

40 Ritz crackers, crushed
1/3 c. melted butter
2 eggs
1/2 c. sugar
1 (8 oz.) pkg. cream cheese
1 can blueberry pie filling

Roll crackers; mix with butter and pack in 13 x 9 inch cake pan. Beat eggs, sugar, and cream cheese and spread on top of crumbs. Bake 12-15 minutes at 375 degrees. When cool, spread pie filling over top -let stand. Top with whipped cream.


BLUEBERRY PIE

1 stack Ritz crackers
2 c. blueberries
1/3 c. sugar
1 (8 oz.) tub Cool Whip
2 tbsp. cornstarch
8 oz. cream cheese
1 stick melted butter

Crumble crackers and melted butter for crust. Spread in pie pan and bake at 350 degrees for 15 minutes. Cool. Mix cornstarch into 1/3 cup water. Cook blueberries, sugar, and cornstarch until berries are soft. Cool. Mix Cool Whip and cream cheese. Spread on crust. Top with blueberries. Serves 6 people.

Answer 2

Sorry but, this is the best I can do for you.
Been making this for a few years now.

My suggestion is to follow the crust recipe and add sugar & cinnamon.

Use your favorite cheesecake recipe and put blueberry pie filling on top.

Hope this helps.
Crab Cheesecake recipe
Make cracker crust to line bottom of a 9-inch springform pan.
1 cup crushed Ritz crackers
3 tablespoons melted butter

Bake 10 minutes at 350 degrees F. Set aside to cool.

Set oven to 325 degrees F.

To make filling, use electric mixer to beat until fluffy:
16 ounces cream cheese
3 medium eggs
1/4 cup sour cream

Add to the mixture:
1 teaspoon fresh lemon juice
2 teaspoons grated onion
1/2 teaspoon Old Bay seasoning
1 drop Tabasco sauce
1/8 teaspoon freshly ground black pepper

Stir in 1 cup backfin crab meat. Pick it over well, shredding it while removing the shell. Mix well. Pour into cooled crust. Bake 50 minutes at 325 degrees F until cake is set.

Remove from oven. Run knife around edge of cake, loosening it from side of pan. Cool on wire rack.

Remove sides of pan. Spread the cake with 1/2 cup sour cream.

This cake is a versatile dish. Serve it warm for brunch to six people. When cold, serve it with crackers as a canapé to 12 or more.