Blueberry Cheesecake

Blueberry Cheesecake

60 Reviews 22 Pics
JJOHN32
Recipe by  JJOHN32

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

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch cake

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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.

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Reviews (60)

Rate This Recipe
PHEOBS
104

PHEOBS

Well, I also put some blueberries in the batter -- YUM. I also used one of the premade crusts. Well, I didn't realize that a pie crust is half the size of a 9" spring pan, so I had TWO pie sized cakes! I had to give some away! I also made some blueberry sauce out of a cup or two of blueberries (frozen or fresh), 1/8 c sugar, and about 2 tsp cornstarch (heated on the stove until thick). It turned out FABULOUS.

EILEEN B. K.
70

EILEEN B. K.

First of all, there are so many different types of cheesecakes out there and they all taste different and have different textures. I did not change anything to the recipe and it was perfect. I made it for a company picnic and everyone loved it! Amazing Recipe!!

LOOPS33
50

LOOPS33

love this one I put the blueberries in the batter and toped the cake with blueberrie pie filling and chilled it. It was great.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 356 cal
  • 18%
  • Fat
  • 23.4 g
  • 36%
  • Carbs
  • 31.9 g
  • 10%
  • Protein
  • 6.3 g
  • 13%
  • Cholesterol
  • 130 mg
  • 43%
  • Sodium
  • 216 mg
  • 9%

Based on a 2,000 calorie diet

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