Blueberry Cheesecake recipe

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Ingredients

1 cup graham cracker crumbs
2 tablespoons white sugar
¼ cup melted butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
¾ cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 eggs
2 cups frozen blueberries, dry pack
⅓ cup blueberry jelly

Nutrition Info

356.2 calories
carbohydrate: 31.9 g
cholesterol: 121.7 mg
fat: 23.4 g
fiber: 1 g
protein: 6.3 g
saturatedFat: 13.8 g
servingSize: -
sodium: 216.4 mg
sugar: 23.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.

  2. Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.

  3. Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.

  4. Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

Recipe Yield

1 - 9 inch cake

Recipe Note

Can be made any time of the year, thanks to frozen blueberries.

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