Monday, February 11, 2013

Bettye Ann's Cheese Cake


This isn't a picture of cheese cake, but it's the sweetest little baby girl you've ever seen (of course I'm partial- lol).  We had a baby arrive last week, so we have been busy with our new addition to the family.  Sarah and Nick had a baby girl on January 31, 2013.  She was scheduled to have the baby on February 1st, but nature took it's course and Caroline arrived a day early.  Sarah & Nick decided not to find out the gender of the baby, so we were thrilled when she turned out to be a girl.  Now I have a grandson and a granddaughter.  I spent 5 days there helping out with cooking and being with my favorite little man, Carter.  Caroline is a beautiful baby, and I loved getting be there when she was born.  I enjoyed every minutes that I was there, and look forward to visiting them soon. 

 When I got home I knew I needed to bake something for the blog, and this recipe has been on my mind to make for a while.    I've had it in my notebook for many, many years, and I've made it many times.  It's a  cheese cake recipe that is sooo quick, easy, and good.  It would be a perfect dessert for a special Valentine's Day meal or just as a treat later that night.  It is very similar to other cheese cake recipes, but there is no special springform pan needed.  It tastes lighter than the traditional cheese cake tastes, and I think that is because it's not as thick.  This recipe calls for a 11x13 inch baking dish, so it turns out more like a bar than a thick cheese cake.  It could be made in a smaller baking dish and would turn out more like the traditional cheese cakes turn out.  I like the size and thickness, and it doesn't have to cook as long so it's quicker to make.  Any kind of fruit topping would be great, but I chose blueberry topping.  Show your love and make something special for your Valentine this week. 

Bettye Ann's Cheese Cake

11 graham crackers, crushed (1 pkg)
1/2 cup sugar
1/2 cup melted butter

2 - 8 ounce pkgs cream cheese
1 cup sugar
2 eggs
1 t vanilla

1.  Mix together crushed graham crackers, sugar, and melted butter.  Pat in the bottom of a 11x13 inch       baking dish. (For a thicker cheese cake use a smaller pan).

I used this metal measuring cup and sprayed the bottom of it with vegetable spray.  Then I pressed the graham cracker crumbs down with it. 
2.  Mix together cream cheese and sugar until smooth.  Add eggs, one at a time, blending after each.  Add vanilla.  Pour filling over crust and spread evenly.  Bake at 375 degrees for 15 minutes.  (Add more time if you use a smaller dish and cake is thicker).
3.  Top with cherry pie filling or any type fruit topping.

Blueberry Sauce

2 cups frozen blueberries
1 t cornstarch
1/8 cup water
1 1/2 t lemon juice
4 T sugar

Mix together the water, cornstarch, lemon juice, and sugar in a small sauce pan.  Heat on medium to medium high until it starts to thicken, then add the blueberries.  Cook until bubbly but not boiling.  Cool.  Serve over cheese cake.

Recipe from
Bettye Ann Breivogel given to me by Donna Hartig (Thanks Donna!)
Blueberry Sauce adapted from

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