Blueberry Cheesecake

Blueberry Cheesecake


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Cheesecake is a classic dessert, but it is almost always better with a sweet fruit topping. This homemade blueberry topping is the perfect addition to timeless cheesecake

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Time needed

7.5 hour preparation + 55 min cooking

Serving Size / Yield

10 servings


  • 2 1/3 cups bread crumbs
  • ½ cup melted butter
  • ¼ cup sugar
  • 4 packages cream cheese
  • 1 ½ cups granulated sugar
  • ¼ cup flour
  • 5 eggs
  • 1 container sour cream
  • ¼ cup milk
  • 1 tablespoon vanilla
  • 12 ounces blueberries
  • ½ cup blueberry spread

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Preheat the oven to 350 degrees. Combine the bread crumbs, melted butter and ¼ cup sugar. Mix until all the crumbs are moist and press the mixture into the bottom of a pan. Bake for 8 minutes. Set the crust aside. Beat the cream cheese and remaining sugar with an electronic mixer. Beat in the flour and gradually add the eggs. Beat until just combined and then beat in the sour cream, vanilla, and milk. Pour this into the crust. Bake at 325 for 45 minutes. Refrigerate for 6 hours. To make the blueberry topping, pour the blueberry spread into a skillet over low heat. Cook until melted. Remove the spread from the heat and stir in the fresh blueberries. Spoon the topping over the cake and chill for another hour.

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