Recipe Blueberry Torte Amish Cooking Recipes

In a small mixing bowl, combine the graham cracker crumbs, use half the sugar, and butter until blended. Put into the bottom of a greased 9"-square baking pan. In a large mixing bowl, whip the cream cheese, gradually adding the remaining sugar until smooth and light. Add the eggs, 1 at a time, and blend thoroughly. Pour over the graham cracker crumbs. Bake in a preheated 350° F. oven for 30 minutes. Cool.
Blueberry Pie Filling:
In a heavy 1-quart saucepan, combine the sugar, cornstarch, and nutmeg. Gradually add the water, stirring to make a smooth paste. Add the butter and the blueberries and bring to a boil over medium heat, stirring constantly but gently, to avoid breaking the blueberries. Boil for 2 minutes until thickened. Pour over cooled cheese mixture. Chill and serve plain or with whipped cream.

Serves 6-8

1 c. graham cracker crumbs
3/4 c. granulated sugar
1/4 c. softened butter
8 ounces cream cheese
2 eggs
2 c. Blueberry Pie Filling
whipped cream (optional)
Blueberry Pie Filling:
1/2 c. granulated sugar
2 T. cornstarch or arrowroot
pinch grated nutmeg
1/4 c. water
1 T. butter
1½ c. blueberries

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