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Ingredients
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 teaspoon cinnamon powder
- 1/4 teaspoon nutmeg
- 1 tablespoon brown sugar
- 1/2 cup softened butter
- 1 teaspoon lemon juice (optional)
- Filling:
- 1 cup (1 brick) cream cheese
- 1 cup (1 brick) all purpose cream
- 1/2 cup brown sugar
- 3 tablespoons liquid milk
- 1 tablespoon or 1 sachet of Knox gelatin (must be unflavored)
- 1 teaspoon lemon juice (optional)
- Topping:
- 1 can Comstock Blueberry pie filling
Directions
- To Prepare Crust:
- 1. Crush graham crackers.
- 2. Mix all dry ingredients. Add butter to bind. Mash well.
- 3.Transfer and press graham mixture evenly in to the base of a pan.
- 4. Cover with plastic wrap and place in the refrigerator to firm and harden crust. (It usually takes about 30 minutes for the base to firm)
- To Prepare Filling:
- 1. Using a mixer, whip chilled cream (It is important not to over whip the cream) with 2 tablespoon sugar until stiff. Set aside.
- 2. In a separate bowl, gradually mix remaining sugar into softened cream cheese. Beat until fluffy and set aside.
- 3. In a small sauce pan, combine milk and gelatin powder. Heat until completely dissolved. Remove from heat, pour and beat into cream cheese mixture.
- 4. Fold in cheese mixture to the whipped cream and beat on medium to high.
- 5. Add lemon juice to add some zest in your cream filling.
- To assemble:
- 1. Pour the mixture in the pan and place it in the freezer until set and firm.
- 2. Take the cake out to room temperature 1 hour before serving.
- 3. Top with blueberry pie filling or fruit compote before serving.
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