BLUEBERRY CHEESECAKE WITH GRAHAM CRACKER CRUST RECIPES

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BAKED BLUEBERRY CHEESECAKE RECIPE | ALLRECIPES



Baked Blueberry Cheesecake Recipe | Allrecipes image

Buttery graham cracker crust with a real cheesecake layer topped with a blueberry topping that's not too sweet.

Provided by KATLIST

Categories     Desserts    Fruit Desserts    Blueberry Dessert Recipes

Total Time 2 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 12 servings

Number Of Ingredients 11

1?½ cups graham cracker crumbs
6 tablespoons butter, melted
? cup white sugar
3 (8 ounce) packages cream cheese, softened to room temperature
¾ cup white sugar
1 teaspoon vanilla extract
3 eggs
2 cups fresh blueberries
? cup white sugar, or more to taste
2 tablespoons cornstarch, or more to taste
½ cup cold water

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine graham cracker crumbs, melted butter, and 1/3 cup sugar in a bowl. Press crust mixture into the bottom of a pie plate.
  • Whip together cream cheese and 3/4 cup sugar in a large bowl. Add eggs 1 at a time, beating well after each addition. Spread filling over crust in the pie plate.
  • Bake in the preheated oven until center is almost set and slightly jiggly, about 45 minutes. Allow cheesecake to cool completely, about 1 hour.
  • Combine blueberries and 1/3 cup sugar in a saucepan over low heat. Stir cornstarch and cold water together in a small bowl until dissolved. Stir cornstarch mixture into blueberries in the saucepan. Bring to a low boil, about 5 minutes and cook until thickened, about 5 minutes more. Pour blueberry topping over cheesecake before serving.

Nutrition Facts : Calories 419.9 calories, CarbohydrateContent 38 g, CholesterolContent 123.4 mg, FatContent 27.7 g, FiberContent 0.9 g, ProteinContent 6.8 g, SaturatedFatContent 16.5 g, SodiumContent 288.1 mg, SugarContent 29.5 g

NO-BAKE BLUEBERRY CHEESECAKE WITH GRAHAM CRACKER CRUST ...



No-Bake Blueberry Cheesecake with Graham Cracker Crust ... image

This No-Bake Blueberry Cheesecake with Graham Cracker Crust Recipe will take your next pie to the next level.

Provided by Lauren Chattman

Yield 10 Servings

Number Of Ingredients 17

9 whole graham crackers
1/2 cup old-fashioned oats
3 tablespoons (packed) golden brown sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 cup water
1 tablespoon unflavored gelatin (measured from 2 envelopes)
12 ounces Philadelphia-brand cream cheese, room temperature
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups fresh blueberries
1 cup chilled heavy whipping cream
1 tablespoon sugar
4 1/2-pint baskets blueberries
2/3 cup blueberry jam

Steps:

  • Preheat oven to 350°F. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.
  • Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.
  • Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight. DO AHEAD Can be made 2 days ahead. Keep chilled.
  • Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.
  • Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.

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