Blueberry Cheesecake Tart
Crust:
½ cup powdered sugar
1 ½ cups all-purpose flour
¾ cup butter, softened
½ cup finely chopped pecans
Filling:
6 oz. cream cheese, at room temperature
1 cup powdered sugar
1 cup heavy cream
¼ cup sugar
1 (21-ounce) can blueberry pie filing
Cool whip, or whipped topping
Fresh blueberries for garnish
Crust: Preheat oven to 350.
Combine powdered sugar, flour and butter in the bowl of a food processor, processing until mixture forms a ball (or you can combine dough by hand if desired. Food processor works much better!) With your fingers, press dough into a 12 inch tart pan with a removable bottom, taking care to push crust into indentations in the pan. Pat nuts onto crust. Bake for 10-12 minutes or until very lightly browned. Let cool completely before filling.
Filling: In a large mixing bowl with a hand mixer, beat the cream cheese with the powdered sugar. In a separate mixing bowl with a hand mixer, beat the heavy cream with the sugar until it forms soft peaks. Fold the whipped cream into the cream cheese mixture. Spoon this mixture into the cooled pie shell. Top with blueberry pie filling. Refrigerate until well chilled, at least 2 hours. Serve with cool whip and a few fresh blueberries for a garnish.
