Description
This Blueberry Cheesecake features a creamy filling with fresh blueberries set atop a buttery crumble cookie crust, perfect for any occasion.
Ingredients
Scale
- 2 cups fresh blueberries
- 1 1/2 cups crumble cookies (crumbled)
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 3/4 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
Instructions
- Preheat your oven to 325°F (160°C).
- Combine the crumbled cookies and melted butter in a medium bowl. Press into the bottom of your 9-inch springform pan.
- Beat the cream cheese, sugar, and vanilla extract together in a large mixing bowl until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and flour until just combined.
- Fold in the blueberries gently using a rubber spatula.
- Pour the creamy mixture over the crust in the springform pan.
- Bake for 50-60 minutes until the center has a slight jiggle.
- Cool in the pan for 1 hour, then refrigerate for at least 4 hours or overnight.
- Serve chilled and enjoy!
Notes
This cheesecake can be made a day in advance to deepen flavors. Try different toppings or fruit variations for customization.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg