Blueberry Cheesecake Recipe

Name: Blueberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Cinnamon Sugar Graham Crackers, Processed Into Crumbs; 1/3 cups Unsalted Butter; 16 ounces, weight Cream Cheese; 1 cup Sour Cream; 1/2 cups Sugar; 2 teaspoons Vanilla Extract; 1 Tablespoon All-purpose Flour; 2 whole Eggs; 1 cup Blueberries; ½ Tablespoons Caramel, A Tablespoon Per Slice, For Topping (optional)

Servings: persons

1
Preheat oven to 350 F degrees and butter a 9 inch spring form pan.
2
Combine graham cracker crumbs and butter in a bowl. Fluff with a fork so that the crumbs are evenly coated with butter. Pat mixture into the 9 inch spring form pan using the bottom of a measuring cup to press it down. Make sure the crust goes up the sides of the spring form pan. Bake for 10 minutes. Set aside.
3
Mash cream cheese until soft and creamy. Gradually beat in sour cream, sugar, vanilla and flour. Beat in eggs one at a time. Fold in blueberries. Pour mixture into the prepared crust.
4
Wrap the pan in aluminum foil to ensure water doesn't leak into the cheesecake. Use two or three sheets in a crisscross pattern for best results. Place the cheesecake in a roasting pan and add enough water to reach halfway up the sides of the pan. Bake in a 35o F degree oven for 50 minutes or when firm to the touch. Cool and then remove the cake from springform pan. Drizzle with caramel if you so desire. Enjoy!

911

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-1/2 cup Cinnamon Sugar Graham Crackers, Processed Into Crumbs, 1/3 cups Unsalted Butter, 16 ounces, weight Cream Cheese, 1 cup Sour Cream, and more.

Yes, Blueberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions