Blueberry Pecan Cheesecake Recipe Recipe

Name: Blueberry Pecan Cheesecake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. melted butter for greasing pan; 1/2 c. pecan pcs; 1 c. Graham cracker crumbs; 2 Tbsp. sugar; 6 Tbsp. unsalted butter melted; 1/2 c. port; 3/4 c. dry blueberries - (4 ounce); 1 1/2 lb cream cheese room temperature; 6 Tbsp. unsalted butter room temperature; 1 c. sugar; 2 Tbsp. cornstarch; 4 lrg Large eggs; 1 c. lowfat sour cream; 2 tsp vanilla extract; 1 c. port wine; 1/4 c. sugar; 1 Tbsp. cornstarch; 1 tsp vanilla extract; 1 pt blueberries

Servings: persons

1 Tbsp. melted butter for greasing pan
1/2 c. pecan pcs
1 c. Graham cracker crumbs
2 Tbsp. sugar
6 Tbsp. unsalted butter melted
1/2 c. port
3/4 c. dry blueberries - (4 ounce)
1 1/2 lb cream cheese room temperature
6 Tbsp. unsalted butter room temperature
1 c. sugar
2 Tbsp. cornstarch
4 lrg Large eggs
1 c. lowfat sour cream
2 tsp vanilla extract
1 c. port wine
1/4 c. sugar
1 Tbsp. cornstarch
1 tsp vanilla extract
1 pt blueberries

1
For the Crust: Preheat the oven to 300 degrees.
2
Grease an 8-inch cake pan with the 1 Tbsp.
3
butter.
4
On a cookie sheet, toast the pecans for 8 min.
5
Turn the pan once for even toasting.
6
In a bowl, combine the Graham cracker crumbs, sugar, butter and pecans.
7
Pat proportionately over the bottom of the pan.
8
For the Cake Batter: In a small saucepan, simmer the port and dry blueberries for 3 min.
9
Set aside to cold.
10
Put the cream cheese, butter, sugar and cornstarch in a mixing bowl and beat on medium, just to blend.
11
Add in Large eggs, 1 at a time, then lowfat sour cream, vanilla and blueberry mix.
12
Pour batter into prepared pan.
13
Set into warm water bath and bake for 1 hour and 15 min, and slightly puffed and hard.
14
Cold on rack.
15
Chill, then remove from pan.
16
For the Blueberry Sauce: In saucepan, simmer 3/4 c. port and sugar for 3 min.
17
Meanwhile whisk together cornstarch, vanilla and remaining 1/4 c. of port.
18
Add in slurry to pan and simmer for 2 more min.
19
Add in half of blueberries and cook till berries burst and sauce thickens.
20
Remove from heat and let cold.
21
Stir in remaining berries.

1885

kcal

Calories

144

Fat

120

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 Tbsp. melted butter for greasing pan, 1/2 c. pecan pcs, 1 c. Graham cracker crumbs, 2 Tbsp. sugar, and more.

Yes, Blueberry Pecan Cheesecake Recipe 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 Recipe

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