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Prep 35min
Total4hr0min
Servings16
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Ingredients
Cheesecake
2
cups Wheaties™ cereal, crushed
1
tablespoon butter or margarine, melted
2
packages (8 oz each) reduced-fat cream cheese (Neufchâtel)
1
can (14 oz) fat-free sweetened condensed milk
1/2
cup fat-free sour cream
2
eggs or 1/2 cup fat-free egg product
1
teaspoon vanilla
Blueberry Topping
1/4
cup sugar
1 1/2
teaspoons cornstarch
2
tablespoons water
1
tablespoon lemon juice
2
cups fresh or frozen (unsweetened) blueberries
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Steps
1
Heat oven to 375°F. In 8- or 9-inch square pan, toss cereal and melted butter until cereal is well coated. Spread evenly in pan. Bake 5 to 11 minutes or until golden brown.
2
Meanwhile, in large bowl, beat cream cheese and milk with electric mixer on medium speed until smooth. Beat in sour cream, eggs and vanilla until well blended. Pour over crust.
3
Bake 35 to 40 minutes or until center is jiggly but sides are set.
4
Cool 1 hour at room temperature. Refrigerate about 2 hours or until chilled.
5
Meanwhile, in 1-quart saucepan, mix sugar and cornstarch. Stir in water and lemon juice until smooth. Add 1 cup of the blueberries. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes or until thickened; remove from heat. Stir in remaining 1 cup blueberries. Place blueberry topping in small bowl; let stand at room temperature 5 minutes. Cover and refrigerate until chilled.
6
For squares, cut cheesecake into 4 rows by 4 rows. Serve blueberry topping over cheesecake.
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