Blueberry Brunch Cheesecake
By
Nancy A.
@HometownCreativeCook
13
Blue Ribbon Recipe
Serve Nancy's cheesecake at your next brunch, your friends will be asking to come over every weekend. The cheesecake is smooth, creamy and not overly sweet. Then you have a bit of savory from the pork roll. The waffle crust is genius and no one will ever guess what the crust is made of. The sweet crumb topping is perfect!
The Test Kitchen
Ingredients
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INGREDIENTS FOR CRUST:
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5crisp toaster waffles, cooled and finely crumbled
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1/2 tspcinnamon
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1 Tbspsugar
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1/4 cmelted butter
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INGREDIENTS FOR FILLING:
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48 ounce packages cream cheese, softened at room temperature
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1 csugar
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1/3 cheavy cream
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5large eggs, lightly beaten
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2 Tbspmaple syrup
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1 1/4 cfresh blueberries
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8slices taylor ham pork roll, cooked, cooled, and patted dry of grease
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INGREDIENTS FOR CRUMB TOPPING:
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1 1/2 cflour
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1/2 cpacked light brown sugar
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1 tspcinnamon
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10 Tbspmelted butter
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1/2 cpowdered sugar
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1/4 cfresh blueberries
How to Make Blueberry Brunch Cheesecake
- In medium bowl, add in crumbles waffles, 1/2 teaspoon cinnamon, and 1 tablespoon sugar, toss together and stir in 1/4 cup melted butter.(waffles will now be soft)
Pat down into bottom of prepared pan, and bake for 15 minutes; cool. - In large bowl of stand mixer, beat on medium high, softened cream cheese for 2 minutes, then add sugar, and beat until fluffy, approximately 5 minutes. Add in heavy cream, then slowly add in beaten eggs, a little at a time, mixing slightly after each addition, 2 tablespoons maple syrup, and whip until creamy, about 4 minutes; fold in 1 1/4 cup blueberries.