Buttery graham cracker crust with a real cheesecake layer topped with a blueberry topping that's not too sweet.

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Recipe Summary

prep:
20 mins
cook:
55 mins
additional:
1 hr
total:
2 hrs 15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Crust:
Filling:
Topping:

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

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  • Combine graham cracker crumbs, melted butter, and 1/3 cup sugar in a bowl. Press crust mixture into the bottom of a pie plate.

  • Whip together cream cheese and 3/4 cup sugar in a large bowl. Add eggs 1 at a time, beating well after each addition. Spread filling over crust in the pie plate.

  • Bake in the preheated oven until center is almost set and slightly jiggly, about 45 minutes. Allow cheesecake to cool completely, about 1 hour.

  • Combine blueberries and 1/3 cup sugar in a saucepan over low heat. Stir cornstarch and cold water together in a small bowl until dissolved. Stir cornstarch mixture into blueberries in the saucepan. Bring to a low boil, about 5 minutes and cook until thickened, about 5 minutes more. Pour blueberry topping over cheesecake before serving.

Nutrition Facts

420 calories; protein 6.8g; carbohydrates 38g; fat 27.7g; cholesterol 123.4mg; sodium 288.1mg. Full Nutrition
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