Description
Blueberry Cheesecake is a rich and creamy dessert with a graham cracker crust, velvety cheesecake filling, and a sweet-tart blueberry topping. It’s perfect for special occasions or make-ahead treats.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or heavy cream
- 2 cups fresh or frozen blueberries
- 2 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp sugar (for blueberry topping)
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs and melted butter. Press into bottom of a springform pan to form the crust.
- In a bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla and sour cream until well combined.
- Pour filling over the crust and smooth the top.
- Bake for 45–55 minutes until the center is nearly set. Cool completely in the pan.
- In a saucepan, combine blueberries, lemon juice, sugar, and cornstarch. Cook over medium heat until thickened.
- Spoon the blueberry topping over the cooled cheesecake.
- Chill for at least 4 hours or overnight before serving.
Notes
- Use a water bath during baking to reduce cracks.
- Substitute strawberries or raspberries for the topping.
- Swirl blueberry sauce into the batter before baking for a marbled effect.
- For no-bake version, use whipped cream and gelatin in the filling.
- Freeze for up to 3 months; thaw overnight in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg