This blueberry cheesecake is my uncle's creation and it is always amazing in the summer. When saskatoons are in season, I use those.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
2 hrs
total:
2 hrs 25 mins
Servings:
10
Yield:
1 10-inch pie
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Crust:
Blueberry Filling:
Cheesecake Filling:

Directions

Instructions Checklist
  • Combine graham cracker crumbs, sugar, and almonds in a bowl. Pour in butter and mix until incorporated.

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  • Grease a 10-inch springform pan and press crumb mixture over the bottom to make a crust.

  • Combine blueberries and sugar in a saucepan over medium heat; simmer for 5 minutes. Stir cornstarch into water until dissolved. Pour into the blueberry mixture and cook until thick, 5 to 10 minutes. Remove from heat and let cool.

  • Beat cream cheese with an electric mixer until light and fluffy. Mix in ice cream, 1 spoonful at a time, until blended.

  • Spoon 3/4 of the cream cheese mixture over the crust. Cover with the blueberry filling. Spoon remaining cream cheese mixture on top. Run a fork through the cheesecake to create swirls.

  • Freeze, uncovered, until firm, about 2 hours. Cover with plastic wrap and keep frozen.

Cook's Note:

If you don't want to make your own filling, use 1 can pie filling (cranberry, cherry, etc.).

Nutrition Facts

445 calories; protein 7.2g 14% DV; carbohydrates 41.6g 13% DV; fat 29g 45% DV; cholesterol 88.8mg 30% DV; sodium 270.4mg 11% DV. Full Nutrition
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