When served with a green salad on the side, these crab crêpes are fantastic in the spring or summer.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 50 mins |
| Servings: | 28 |
| Yield: | 1 to 9 x 13-inch pan |
Ingredients
- ½ cup butter
- 2 cups white sugar
- 36 graham crackers, crushed
- 4 eggs
- 2 (8 ounce) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 2 (21 ounce) cans blueberry pie filling
- 1 (16 ounce) package frozen whipped topping, thawed
Instructions
- Melt the butter or margarine, and add 1 cup sugar and the graham crackers. Press this mixture into a 9×13 pan.
- Beat the eggs. Gradually beat cream cheese, sugar, and vanilla into the eggs.
- Pour egg and cream cheese mixture over the graham cracker crust. Bake at 325 degrees F (165 degrees C) for 15-20 minutes. Cool.
- Pour blueberry or cherry pie filling over the top of the baked dessert. Spread nondairy whipped topping on top of fruit. Refrigerate until ready to serve.
Nutrition Facts
| Calories | 354 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 199 mg |
| Sugars | 40 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I cut the recipe in half, used a pecan pie crust and substituted jam for pie filling. Delicious.
Absolutely delicious. I halved the recipe and made it into a pie with homemade blueberry pie filling. http://allrecipes.com/recipe/homemade-blueberry-pie-filling/?scale=4&ismetric=0 So good!
This is delicous. It is easy!
Really easy to make, used ready made graham cracker crust pie plates. Baked 10 minutes longer than recipe.
I made the blueberry too, that’s even better, made a few changes this time, used a 1/4 cup sugar in the graham cracker crust and used fat free cream cheese with 1/2 reg cream cheese, see I 3/4 this recipe because I use a regular pie dish. Works great! Thanks again for the recipe, always a hit with everyone! I love cheese cake!
I only had 3 eggs on hand and the recipe still turned out just fine! I did have to bake it almost twice as long as recommended.
Sounds like making this would be magic before my eyes!
This was delicious! NOT too sweet yet creamy and delicious. However, it did take about 40 minutes to bake in a gas oven. Baking time seems to be way off with this recipe.
I made this twice now with my homemade blueberry topping (blueberries and sugar cooked down) and it is on my short list for favorite desserts!
You really should amend the amount of time this recipe takes to bake. It took me another 10-12 minutes to get it so it wasn’t liquid in the middle. I haven’t tasted it yet, but you really can’t go wrong with cheesecake. I did add ground up pecans to the graham cracker crust and I will be using one can of cherry and one can of blueberry pie fillings – 1/2 and 1/2 for color and also for those who don’t like blueberry.
Easy and yummy! Really not too sweet, if you’re ok with canned pie filling. Of course, I did not add the whipped topping (forgot to pick it up at the store)–but it really tasted great without it. I cut the recipe in half and did it in an 8×8 pan; the only thing I changed was instead of two eggs, I used one whole egg and one egg yolk. For the crust, I pressed the crumbs over the bottom and up the sides, because I love graham cracker crust (so I get the corner pieces) but my man does not. Got my cheesecake craving out of the way!
It was soooo easy to prepare and everyone asked for the recipe. I’ll definitely make this again. Delicious!!
This recipe was quick and easy. I lighted it a bit by only using a 1/4 sugar in graham cracker crust and using low fat cream cheese. You couldn’t tell the difference. I also only used one can of pie topping and omitted the whipped cream. I am glad it went over well as I took it to a dinner party. Pan came back clean!!
My Grandma made this for me when I was a little girl–I especially loved a helping for breakfast, and I always found reason to have 2 squares of my beloved Cherry Dessert. This recipe is identical, except she used 1/2 cup of sugar in the crust. Also, she baked it at 350. In case of confusion, the number of graham crackers is in squares, not rectangles.
This was really good, but too rich in cherries. I think 1 can would have been enough. I did cook it 10 extra minutes, as one person suggested, and I loved the taste.
I took this to work for a birthday and everyone loved it. It was very easy to cut and serve. I used 2 cups graham cracker crumbs, 1 stick melted butter, and only 1/2 cup of sugar for the crust and it was perfect-sweet but not too sweet. I also had to bake it 10 minutes longer. Thanks for the great recipe!
This is a great recipe that I use all the time and you don’t need to change a thing!
Great recipe! Used far less graham cracker crumbs and baked for an additional ten minutes. I will definitely make again to take to family gatherings.
This was really good and soooo easy. A little bit on the sweet side, but good, will definitely make this again.
I made this for our church youth group. It was excellent. I like the thick crust, I used 2 cups of the boxed graham cracker crumbs. I also did not put whipped topping on the cherries, I like the appeal of the bright red cherries on top, though I did have it on the side if anyone wanted it. Would definately make again!
LOVED IT. SO SIMPLE TO MAKE. THE WHOLE PAN WAS GONE IN ONE DAY. ONLY RECOMMENDATION IS TO BE MORE SPECIFIC ON THE QUANTITY OF CRACKERS. 36 OF THE CRACKERS I USED WAS TOO MUCH SO I MADE A PUDDING PIE WITH THE BALANCE!!!