Cheesecake Cobbler recipe
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- 2 cups flour 1 cup butter, softened 2 tablespoons white sugar 2 ½ (8 ounce) containers whipped topping (such as Cool Whip®) 2 (8 ounce) packages cream cheese, softened 1 cup confectioners' sugar 1 (21 ounce) can blueberry pie filling
Nutrition Info
- 612.9 caloriescarbohydrate: 59.6 gcholesterol: 81.7 mgfat: 39.7 gfiber: 2 gprotein: 5.3 gsaturatedFat: 28.1 gservingSize: -sodium: 252.4 mgsugar: 38.9 gtransFat: : -unsaturatedFat: : -
Directions Cheesecake Cobbler
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Combine flour, butter, and white sugar together in a bowl, beat until fluffy. Pat into the bottom of a 9x13-inch baking pan.
Bake in the preheated oven until firm, about 20 minutes. Allow to cool completely, about 30 minutes.
Beat whipped topping, cream cheese, and confectioners' sugar together in a bowl. Spread evenly and smoothly over the crust in the baking pan.
Top cream cheese mixture with blueberry pie filling. Refrigerate 8 hours to overnight.