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



Original recipe yields 12 servings
The ingredient list now reflects the servings specified


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

  • 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

419.9 calories; 6.8 g protein; 38 g carbohydrates; 123.4 mg cholesterol; 288.1 mg sodium. Full Nutrition