Man, we Jews are lucky. What other people have a holiday centered on cheesecake, everyone’s favorite dessert?? Want an easy one to make your holiday prep go faster? We’ve got you covered.

Blueberry Cheesecake

Yield: 16 servings

Ingredients:

• 1-1/2 cups graham cracker crumbs
• 3 Tbsp. sugar
• 1/3 cup butter, melted
• 4 8 oz. packages cream cheese, softened
• 1 cup sugar
• 1 tsp. vanilla
• 4 eggs
• 1 can blueberry pie filling

Method:

• Heat oven to 325°F.
• Combine graham crumbs, 3 Tbsp. sugar and melted butter; press onto bottom of 9-inch springform pan
• Beat cream cheese, 1 cup sugar and vanilla until well combined. Add eggs, 1 at a time, mixing on low speed, until just blended. Pour filling over crust.
• Bake for 55 minutes or until center of cheesecake is almost set and doesn’t jiggle.
• Cool cheesecake on rack
• When cool, spread blueberry pie filling over top of cheesecake, run knife around rim of pan to loosen cake
• Refrigerate cheesecake 4 hours
• Remove pan, serve