Blueberry Cream Cheesecake

13
JANE LOUISE

By
@lovinspoonful

This is a blueberry lover's cake. I know because blueberry is my husband's favorite anything. I made this concoction for him years ago and this is what he asks for when I'm thinking of baking.

Blue Ribbon Recipe

What a fresh-tasting blueberry cheesecake! It has a delicious walnut shortbread crust and a creamy cheesecake layer. Mixing fresh blueberries and canned blueberry pie filling makes the most wonderful topping. Each bite is sweet and tart with a delightful walnut crumble. This cheesecake is unusual in that it's not made in a springform pan. It's baked in a 9x13 dish so, it's easy to prepare and serves a crowd. Beautiful and impressive, this will make a wonderful spring and summertime dessert. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 9 votes

Comments:
Serves:
12-15
Prep:
25 Min
Cook:
20 Min
Method:
Bake

Ingredients

  • CRUST

  • 2 1/2 c
    all-purpose flour
  • 1 1/2 stick
    butter
  • 1 c
    finely chopped walnuts
  • 1 tsp
    salt
  • FILLING

  • 16 oz
    cream cheese, room temp
  • 1 c
    sugar
  • 1 tsp
    vanilla extract
  • 2 large
    large eggs
  • 1 can(s)
    blueberry pie filling (21 ounce)
  • 1 c
    fresh blueberries

How to Make Blueberry Cream Cheesecake

Step-by-Step

  1. Crumble together the crust ingredients.
  2. Spread in a greased 9x13 baking pan.
  3. In a bowl, beat cream cheese until fluffy.
  4. Add sugar and vanilla. Beat until smooth.
  5. Add eggs, one at a time beating well each time.
  6. Spoon this mixture over crust.
  7. Bake at 350 degrees in preheated oven for 20 minutes.
  8. Mix pie filling and fresh berries together.
  9. Spread over cheese mixture after it has cooled. Refrigerate for 1 hour before serving.

Printable Recipe Card

About Blueberry Cream Cheesecake

Course/Dish: Cakes Fruit Desserts
Main Ingredient: Dairy
Regional Style: American
Collection: Cheesecake
Other Tag: Quick & Easy



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