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Real Recipes From Real Home Cooks ®

saucy blueberry cheesecake

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

I couldn't resist this cheesecake with its creamy sauce between the cheesecake and the blueberries--yum! This recipe and photo come from Great American Home Baking 07-21-15

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yield 12 serving(s)
prep time 30 Min
cook time 1 Hr 25 Min
method Bake

Ingredients For saucy blueberry cheesecake

  • CRUST
  • 1/2 c
    (1 stick) plus 1 tbsp. butter
  • 1 c
    chopped pecans
  • 1 c
    graham cracker crumbs
  • FILLING
  • 4 pkg
    (8 oz.ea.) cream cheese, softened
  • 2 c
    sugar
  • 4
    egg yolks
  • 1 lg
    egg
  • 1 Tbsp
    vanilla extract
  • 1 c
    sour cream
  • 2 Tbsp
    all purpose flour
  • SAUCE & TOPPING
  • 1/2 c
    heavy whipping cream
  • 1/4 c
    (1/2 stick) butter
  • 2 Tbsp
    light corn syrup
  • 1 pt
    fresh blueberries, rinsed and drained

How To Make saucy blueberry cheesecake

  • 1
    For the crust, grease the bottom and halfway up the sides of a 10-in. springform pan with 1 Tbsp. butter. Sprinkle 2 Tbsp. pecans evenly over the bottom of the prepared pan, turning the pan so the pecans stick to the butter. Melt the remaining butter. Combine the remaining pecans, the graham cracker crumbs and melted butter in a small bowl. Mix well. Press the crumb mixture on the bottom and halfway up the side of the pan. Chill for 5-10 minutes.
  • 2
    For the filling, place the cream cheese, sugar, egg yolks, egg and vanilla in a large bowl. Beat with an elecric mixer set on medium speed until just blended, about 1 minute. Gently stir in the sour cream. Sprinkle the flour evenly over the cream cheese mixture. Gently fold in the flour. Pour the batter into the chilled crust.
  • 3
    Bake in a preheated 300º oven until the edges are firm and the center is almost set, 1 hour 20 minutes - 1 hour 30 minutes. Cool about 30 minutes. Cover and chill for 2 hours.
  • 4
    For the sauce, combine the cream, butter and corn syrup in a medium saucepan. Bring to a boil over medium heat. Boil, stirring constantly, until the mixture is thickened, about 10 minutes. Spoon the sauce over the chilled cheesecake. Top with the blueberries just before serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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