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Blueberry Cheesecake

3 star rating
 

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Submitted by: Leigh Goff

 

This cheesecake has sour cream both in the cream cheese mixture and also spread over the top. It uses a graham cracker crust. The blueberries are sprinkled on top and the cheesecake bakes a little longer.
 

Ingredients

  • Crust:
  • 1 1/4 c. crushed graham cracker
  • 1/2 c. pecans, crushed
  • 2 tbsp. sugar
  • 1/4 c. melted butter
  • Cheesecake Filling:
  • 3 8oz. pkgs. cream cheese, softened
  • 1/2 c. sugar
  • 3 c. sour cream
  • 2 tsp. vanilla
  • 3 large eggs
  • Sour Cream Topping:
  • 1 pint of sour cream
  • 1/4 c. sugar
  • 1 tsp. vanilla
  • Extra: 2 pints of fresh blueberries (or fruit of your choice)

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Method

Crust: Lightly grease the sides of a 9- or 10-inch spring-form pan. Mix above ingredients and press into the bottom of pan. Cheesecake Filling: Cream together the cream cheese and sugar. Add the sour cream, eggs, and vanilla. Blend till combined. Pour into crust and bake at 375 degrees for 45 to 55 minutes or till set. Sour Cream Topping: Mix ingredients together. Spread the sour cream mixture on top. Place the blueberries on top of the sour cream mixture and bake for an additional 5 minutes. Remove from oven and cool to room temperature. Refrigerate until ready to serve.

 

Notes:

 

Number of Servings: 12 to 15

 

Submitted by: Leigh Goff ()

 

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