Blueberry Cheesecake Recipe
A creamy and delicious blueberry cheesecake that's perfect for any occasion.
Print Recipe
Crust
- 1.5 cups Graham cracker crumbs
- ¼ cup Sugar
- ½ cup Butter, melted
Filling
- 24 oz Cream cheese, softened
- 1 cup Sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Sour cream
Topping
- 2 cups Blueberries
- ½ cup Sugar
- 1 tablespoon Lemon juice
- 1 tablespoon Cornstarch
Preheat oven to 325°F (163°C).
Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a springform pan.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream.
Pour filling over crust. Bake for 60 minutes or until center is set. Let cool, then refrigerate for at least 4 hours.
In a saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat until thickened. Let cool.
Spread blueberry topping over chilled cheesecake. Serve and enjoy!
Calories: 450kcal | Carbohydrates: 50g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 100mg | Sodium: 350mg | Potassium: 150mg | Fiber: 2g | Sugar: 35g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 1mg