Blueberry cheesecake
Blueberry cheesecake is a delicious dessert made with a sweet and creamy cheesecake filling that is typically baked on a crumbly graham cracker crust. It is then topped with a layer of blueberry compote or fresh blueberries. It's a delightful combination of tangy cream cheese, sweet blueberries, and buttery crust.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter melted
- 24 oz cream cheese softened
- 1 cup sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 21 oz blueberry pie filling 1 can
Instructions
- Preheat your oven to 325°F (165°C).
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan.
- In a separate bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake in the preheated oven for about 55-60 minutes, or until the center is almost set.
- Remove from the oven and let it cool for 10 minutes. Spread the sour cream over the top of the cheesecake, then cool completely in the refrigerator.
- Once chilled, spread the blueberry pie filling over the top of the cheesecake.
- Refrigerate for at least 4 hours before serving.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 711kcal (36%)Carbohydrates: 83g (28%)Protein: 10g (20%)Fat: 39g (60%)Saturated Fat: 21g (131%)Polyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 166mg (55%)Sodium: 428mg (19%)Potassium: 306mg (9%)Fiber: 2g (8%)Sugar: 68g (76%)Vitamin A: 1452IU (29%)Vitamin C: 1mg (1%)Calcium: 171mg (17%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
