Blueberry Brunch Cheesecake

By Nancy A.
@HometownCreativeCook

This Blueberry Brunch Cheesecake is so unique and delicious, with its scrumptious waffle crust, creamy, sweet and savory filling, and absolutely heavenly crumb topping, you'll have your guests lined up at your door every Sunday for this fabulous brunch creation!

Rating:

★★★★★ 2 votes

Comments:

9 Comments

Serves:

Prep:

25 Min

Cook:

1 Hr 20 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
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!

Ingredients

5: crisp toaster waffles, cooled and finely crumbled
1/2 tsp: cinnamon
1 Tbsp: sugar
1/4 c: melted butter
4: 8 ounce packages cream cheese, softened at room temperature
1 c: sugar
1/3 c: heavy cream
5: large eggs, lightly beaten
2 Tbsp: maple syrup
1 1/4 c: fresh blueberries
8: slices taylor ham pork roll, cooked, cooled, and patted dry of grease
1 1/2 c: flour
1/2 c: packed light brown sugar
1 tsp: cinnamon
10 Tbsp: melted butter
1/2 c: powdered sugar
1/4 c: fresh blueberries

How to Make Blueberry Brunch Cheesecake

Step-by-Step

1Preheat oven to 350 degrees F.
Butter bottom and sides of 9 inch spring form pan; cover bottom with parchment paper, and butter paper.
2In 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.
3In 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.
4Pour half of the mixture over prepared crust.
Arrange slices of taylor ham over top,(over lapping for cover completely) and pour remaining mixture over ham.
5In medium bowl, combine 1 1/4 cups flour, 1/2 cup light brown sugar, and 1 teaspoon cinnamon; pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form.
6Sprinkle crumbs over top of cake and bake for approximately 65 minutes.
7Cool to room temperature, carefully remove sides from pan, and peel parchment paper from bottom.
8Sprinkle top of cake with powdered sugar, 1/4 cup blueberries, and place on cake plate or serving platter.
Serve immediately, refrigerate leftovers, bring to room temperature upon serving, or heat slightly in microwave, if desired.