Blueberry Pecan Cheesecake Recipe

Name: Blueberry Pecan Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon melted butter, for greasing the pan; 1/2 cup pecan pieces; 1 cup Graham cracker crumbs; 2 tablespoons sugar; 6 tablespoons unsalted butter, melted; 1/2 cup port; 3/4 cup (4 ounces) dried blueberries; 1 1/2 pounds cream cheese, at room temperature; 6 tablespoons unsalted butter, at room temperature; 1 cup sugar; 2 tablespoons cornstarch; 4 large eggs; 1 cup sour cream; 2 teaspoon vanilla extract; 1 cup port wine; 1/4 cup sugar; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; 1 pint blueberries

Servings: persons

1 tablespoon melted butter, for greasing the pan
1/2 cup pecan pieces
1 cup Graham cracker crumbs
2 tablespoons sugar
6 tablespoons unsalted butter, melted
1/2 cup port
3/4 cup (4 ounces) dried blueberries
1 1/2 pounds cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 cup sugar
2 tablespoons cornstarch
4 large eggs
1 cup sour cream
2 teaspoon vanilla extract
1 cup port wine
1/4 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 pint blueberries

1
Preheat the oven to 300 degrees.
2
Grease an 8-inch cake pan with the 1 tablespoon butter.
3
On a cookie sheet, toast the pecans for 8 minutes.
4
Turn the pan once for even toasting.
5
In a bowl, combine the Graham cracker crumbs, sugar, butter and pecans.
6
Pat evenly over the bottom of the pan.
7
In a small saucepan, simmer the port and dried blueberries for 3 minutes.
8
set aside to cool.
9
Put the cream cheese, butter, sugar and cornstarch in a mixing bowl and beat on medium, just to blend.
10
Add eggs, 1 at a time, then sour cream, vanilla and blueberry mixture.
11
Pour batter into prepared pan.
12
Set into hot water bath and bake for 1 hour and 15 minutes, and slightly puffed and firm.
13
Cool on rack.
14
Refrigerate, then remove from pan.
15
In saucepan, simmer 3/4 cup port and sugar for 3 minutes.
16
Meanwhile whisk together cornstarch, vanilla and remaining 1/4 cup of port.
17
Add slurry to pan and simmer for 2 more minutes.
18
Add half of blueberries and cook until berries burst and sauce thickens.
19
Remove from heat and let cool.
20
Stir in remaining berries.

1827

kcal

Calories

144

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 1 tablespoon melted butter, for greasing the pan, 1/2 cup pecan pieces, 1 cup Graham cracker crumbs, 2 tablespoons sugar, and more.

Yes, Blueberry Pecan 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.

Blueberry Pecan Cheesecake

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