CHEESECAKE COBBLER

Cheesecake Cobbler image

Easy, light, and fluffy cheesecake with a blueberry topping. If you know someone who says they hate cheesecake...have them try this one!

Provided by yumamom

Categories Desserts Cakes Cheesecake Recipes

Time 9h

Yield 12

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 612.9 calories, Carbohydrate 59.6 g, Cholesterol 81.7 mg, Fat 39.7 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 28.1 g, Sodium 252.4 mg, Sugar 38.9 g