Description
A creamy and rich blueberry cheesecake that combines the sweetness of fresh blueberries with a luscious cheesecake filling on a graham cracker crust.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh blueberries
- 1 tablespoon flour (for blueberries)
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs, 1/2 cup sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add 1 cup sugar and vanilla, continuing to mix until fully incorporated.
- Add the eggs one at a time, mixing on low until just combined after each addition.
- Toss the blueberries with the tablespoon of flour to coat. Gently fold the flour-coated blueberries into the cream cheese mixture.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 50-60 minutes, or until the cheesecake is set and the center is slightly jiggly.
- Allow it to cool at room temperature, then chill in the refrigerator for at least 4 hours before serving.
Notes
Use fresh blueberries for best flavor. Chill overnight for improved taste.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American