Blueberry Cheesecake Dessert

Cooking Instructions

Preheat oven to 350 degrees. Evenly arrange graham crackers in a 9-by-13-inch cake pan, breaking as necessary to fit. Bake for 4 minutes. Place cake pan on a wire rack and allow to cool. Meanwhile, in a large bowl, stir cream cheese with a spoon until soft. Add sugar substitute, vanilla extract, and Cool Whip Free. Pour over graham crackers and refrigerate while preparing topping. In a medium saucepan, combine dry gelatin, dry pudding mix, and apple pie spice. Add water, reserved blueberry juice, and lemon juice. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Add blueberries. Mix gently to combine. Continue cooking for about 5 minutes, being careful not to crush blueberries. Place saucepan on a wire rack and allow to cool for 15 minutes. Spread cooled blueberry mixture over cream cheese layer. Refrigerate for at least 2 hours. Cut into 8 servings.

Wine Pairing(s)

Flora Springs 'Out-Of-Sight' Cabernet Sauvignon

Deco After-Dinner Red

Surdyks 'Tj' Riesling

Black Sea Gold 'Bear Blood' Semi-dry

Reilly's Watervale Riesling Clare Valley

Meilen 'Zeller Schwarze Katz' Riesling

Reichsgraf Von Kesselstatt Riesling Eiswein 'Kaseler Nies'chen'

Arrowood Cabernet Sauvignon

Domaine de la Vougeraie Les Petits Noizons

Carmel King David Concorde Sweet Red