Description
A velvety smooth cheesecake topped with luscious blueberries, all sitting on a buttery graham cracker crust.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar, divided
- 4 (8 oz) packages of cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup fresh blueberries
- 1/2 cup sour cream
Instructions
- Preheat your oven to 325°F (163°C).
- Make the crust: In a mixing bowl, combine your graham cracker crumbs and melted butter, mixing until it resembles wet sand.
- Press the crust into the pan: Grab a 9-inch springform pan, and evenly press the crumb mixture into the bottom and up the sides.
- Bake the crust for about 8-10 minutes, until lightly golden.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese until creamy and smooth.
- Add the sugar and vanilla: Gradually mix in 3/4 cup of sugar and the vanilla extract until fully blended.
- Add the eggs one at a time, beating well after each addition.
- Fold in the blueberries and sour cream, being careful to keep the blueberries whole.
- Pour filling over the crust, smoothing the top with a spatula.
- Bake in your preheated oven for about 60-70 minutes, until the edges are set.
- Cool in the oven with the door cracked for about an hour, then transfer to the fridge for at least 4 hours.
- Serve and enjoy, optionally topping with additional blueberries or blueberry sauce.
Notes
Use a sharp knife for slicing and consider adding fresh whipped cream or a sprig of mint for presentation.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: blueberry cheesecake, dessert, creamy cheesecake, easy dessert, fruit dessert