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Blueberry Cheesecake

Blueberry Cheesecake

Blueberry Cheesecake is creamy, smooth and has the right amount of sweets, which makes the perfect dessert to make for you and your family.

It is not like every other Blueberry Cheesecake Recipe that you have made. This one is the easiest cheesecake you will ever make.

My Blueberry Cheesecake recipe will become your favorite sweet treat. I must admit it has become one of my family’s favorite requested dessert.

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Every time I decide to bake one, it only last for two days. Between my husband and son, it may be finished by the same day.

It’s a competition to see who eats the more. I just can’t with them.

Let’s just say, that this homemade blueberry cheesecake is pure Heaven, once you put that first piece in your mouth.

My husband told me that the best time to eat the cheesecake is the next day, because that’s when you can taste the combination of all the flavors coming together.

And this is so true.

A delicious Blueberry Cheesecake.

Making the Graham Cracker crust

For this Cheesecake Crust, I used Graham Crackers, melted butter and cinnamon.

I didn’t add any sugar to the crust. I think the Graham Crackers are already sweet, so I didn’t think it needed to be any sweeter.

Use the bottom of a drinking glass or a measuring cup, to spread the crust evenly and tight. Spread the crust up on the sides too.

I prebake the crust for about 8 to 10 minutes.

Two other recipes that you can check out with this graham cracker crust are my Mini Cheesecake and Sweet Potato Pie recipe.

Making a water bath for the Blueberry Cheesecake

If you can use a roasting pan to create a water bath, please do. If not, then use the deepest baking sheet pan.

All you do is fill the roasting pan with hot water to about 3/4 to 1 inch.

Wrap the springform pan with foil wrap, put it in the roasting pan and then in the oven.

Or if you can place the roasting pan in the oven, pour the hot water in it and then put in the springform pan that is wrapped with foil wrap.

Try not to open the oven

Try to minimize opening your oven to look at the cheesecake.

Please wait until it is finished baking or just about close to finish, before opening up the oven.

If by any chance you open the oven before the baking time, it might cause some cracking or even the cheesecake to sink too much.

Plus, you don’t want to cause a sudden drop in the temperature.

Blueberry Cheesecake Recipe.

Can I freeze this Blueberry Cheesecake

Oh sure, you can freeze your cheesecake without any topping or garnish.

After you leave it on the counter top to cool, let it chill in the fridge for about 4 hours and then by all means you can start the freezing process below.

Remove the outer rim of the springform pan before freezing the cheesecake.

You can let the bottom of the springform pan on or use a round cake board that fits the size cake.

Start by wrapping the cheesecake all together with plastic wrap (a few layers wont hurt) and then with foil wrap.

The cheesecake is ready to be stored in the freezer for about 2 to 3 months.

To thaw the cheesecake, put it in the refrigerator overnight still wrapped in the foil and plastic wrap.

Do not defrost the cheesecake in the microwave.

How to make a Blueberry Cheesecake

Make your Graham Cracker crust, bake it and set it aside for the batter.

Prepare the cheesecake filling by mixing the cream cheese, sugar, sour cream, vanilla extract and eggs. Pour it on the crust and bake.

Once you are finish baking your Blueberry Cheesecake, grab yourself a can of blueberry pie filling and add it on the top of it (once you have allow it to cool) and then let it chill in the refrigerator for up to 4 hours or overnight.

However, you can choose not to use the entire can of pie filling and just do a blueberry cheesecake swirl on the top with some of the filling.

Ingredients for Graham Cracker Crust.
Melted butter, cinnamon and Graham Cracker crumbs before mixing together.
Graham Cracker Crust mixture.
Graham Cracker Crust mixture to be added to the Springform pan.
Baked Graham Cracker Crust.
Baked Graham Cracker Crust after 10 minutes in the oven.
Making the Blueberry Cheesecake batter.
Top Left Picture: Cream Cheese and Sugar.
Top Right Picture: After Cream Cheese and Sugar mixed.
Bottom Left Picture: Sour Cream and Vanilla Extract adding to the mixture.
Bottom Right Picture: Adding one egg at a time to the mixture.
Cheesecake mixture in a springform pan with two layers of foil wrap.
Left Picture: Cheesecake filling in the springform pan.
Right Picture: Springform pan wrapped with two layers of foil wrap.
A can of Blueberry Pie filling for the cheesecake.
A can of Blueberry Pie Filling.

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Blueberry Cheesecake Recipe

Ingredients

For the Cheesecake crust

  • 1 1/2 cups Graham crackers (approximately 11 sheets of cracker)
  • 6 Tablespoon butter, melted
  • 1/2 teaspoon cinnamon

For the Blueberry Cheesecake Filling

  • 2 (16 oz) cream cheese, softened (room temperature)
  • 1 cup of granulated sugar
  • 2 tsp vanilla extract
  • 4 eggs
  • 1 cup sour cream

For the Cheesecake topping

  • 1 (21 oz) can of blueberry pie filling

Instructions

How to make the Cheesecake crust

  1. Preheat the oven to 350 degrees.
  2. Combine all ingredients in a medium bowl and stir until its evenly moistened.
  3. Press crust onto the bottom and a little up the sides of a 9 inch spring form pan. You can use the bottom of a drinking glass or a measuring cup to do this.
  4. Bake the crust for about 8 to 10 minutes or until lightly golden. Put it aside and make the cheesecake filling.

How to make Blueberry Cheesecake filling

  1. In another bowl, mix the cream cheese and sugar on medium speed, until smooth.
  2. Add the sour cream and vanilla extract and mix on low speed.
  3. It’s time to add the eggs. However, it’s important to add one egg at a time, mixing on low speed. Do not over mix.
  4. Pour the filling over the graham cracker crust and spread evenly.
  5. Wrap the bottom of the spring form pan with heavy duty aluminum foil paper and place it in the roasting pan water bath. I double wrapped the bottom of my spring form pan, so that no water goes through the bottom.
  6. Bake the cheese cake for about 60 to 65 minutes or gently shake the cheesecake and if the center jiggles slightly, then it is done.
  7. Remove the cheesecake from the oven and then allow it to cool on a rack. After the cheesecake is cool, cover with plastic wrap and place it in the refrigerator to chill for up to 4 hours or even overnight.
  8. Once the cheesecake is chilled, top with the blueberry pie filling.
  9. Serve and enjoy.
A slice of Blueberry Cheesecake on a white plate.

Notes

  1. Do not over mix the batter after adding each egg, one at a time.
  2. Do not open the oven when it is baking.
  3. Cover cheesecake with plastic wrap after it is cool and then chill in the refrigerator for up to 4 hours or overnight.
  4. Wrap cheesecake with plastic wrap first and then with foil wrap. Freeze for up to 2 to 3 months.
  5. Do not defrost in a microwave.

Please let me know what you think about this Blueberry Cheesecake in the comments section below.

Thanks for stopping by and please come back again.

Blessings and Love as always, as you carry on, on your YouNique Journey!

A Blueberry Cheesecake dessert.

Blueberry Cheesecake

Yield: 12 Servings
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes

This Blueberry Cheesecake is rich, smooth and has the right amount of sweets, which makes the perfect dessert to make for you and your family.

Ingredients

For the Cheesecake Crust

  • 1 1/2 cups Graham crackers (approximately 11 sheets of cracker)
  • 6 Tablespoon butter, melted
  • 1/2 teaspoon cinnamon

For the Cheesecake Filling

  • 2 (16 oz) cream cheese, softened (room temperature)
  • 1 cup of granulated sugar
  • 1 tsp vanilla extract
  • 4 eggs
  • 1 cup sour cream

For the Cheesecake Topping

  • 1 (21 oz) can of blueberry pie filling

Instructions

    How to make Cheesecake Crust

    1. Preheat the oven to 350 degrees.
    2. Combine all ingredients in a medium bowl and stir until its evenly moistened.
    3. Press crust onto the bottom and a little up the sides of a 9 inch spring form pan. You can use the bottom of a drinking glass or a measuring cup to do this.
    4. Bake the crust for about 8 to 10 minutes or until lightly golden. Put it aside and make the cheesecake filling.

    How to make Cheesecake Filling

    1. In another bowl, mix the cream cheese and sugar on medium speed, until smooth.
    2. Add the sour cream and vanilla extract and mix on low speed.
    3. It's time to add the eggs. However, it's important to add one egg at a time, mixing on low speed. Do not over mix.
    4. Pour the filling over the graham cracker crust and spread evenly.
    5. Wrap the bottom of the spring form pan with heavy duty aluminum foil paper and place it in the roasting pan water bath. I double wrapped the bottom of my spring form pan, so that no water goes through the bottom.
    6. Bake the cheese cake for about 60 to 65 minutes or gently shake the cheesecake and if the center jiggles slightly, then it is done.
    7. Remove the cheesecake from the oven and then allow it to cool on a rack. After the cheesecake is cool, cover with plastic wrap and place it in the refrigerator to chill for up to 4 hours or even overnight.
    8. Once the cheesecake is chilled, top with the blueberry pie filling.
    9. Serve and enjoy.

Notes

  1. Do not over mix the batter after adding each egg, one at a time.
  2. Do not open the oven when it is baking.
  3. Cover cheesecake with plastic wrap after it is cool and then chill in the refrigerator for up to 4 hours or overnight.
  4. Wrap cheesecake with plastic wrap first and then with foil wrap. Freeze for up to 2 to 3 months.
  5. Do not defrost in a microwave.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 263Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 91mgSodium: 162mgCarbohydrates: 30gFiber: 0gSugar: 20gProtein: 4g

The nutritional information that is provided, is computer generated and therefore it is an estimate. Please do your own research with the ingredients that are listed here, if you have any concern about any specific diet or your health.

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