Can be made any time of the year, thanks to frozen blueberries.

Recipe Summary

Servings:
12
Yield:
1 - 9 inch cake
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Ingredients

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

Directions

Instructions Checklist
  • Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.

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  • Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.

  • Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.

  • Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

Nutrition Facts

356 calories; protein 6.3g 13% DV; carbohydrates 31.9g 10% DV; fat 23.4g 36% DV; cholesterol 121.7mg 41% DV; sodium 216.4mg 9% DV. Full Nutrition
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Reviews (89)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/28/2008
Well, I also put some blueberries in the batter -- YUM. I also used one of the premade crusts. Well, I didn't realize that a pie crust is half the size of a 9" spring pan, so I had TWO pie sized cakes! I had to give some away! I also made some blueberry sauce out of a cup or two of blueberries (frozen or fresh), 1/8 c sugar, and about 2 tsp cornstarch (heated on the stove until thick). It turned out FABULOUS. Read More
(132)

Most helpful critical review

Rating: 1 stars
10/23/2002
This recipe doesn't taste good at all! Maybe it was the frozen blueberries. The mixture of ingredients is not the consistency that cheesecake is normally. Fresh blueberries might be helpful - also reduce the number of eggs. Read More
(17)
122 Ratings
  • 5 star values: 75
  • 4 star values: 34
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 6
Rating: 5 stars
01/27/2008
Well, I also put some blueberries in the batter -- YUM. I also used one of the premade crusts. Well, I didn't realize that a pie crust is half the size of a 9" spring pan, so I had TWO pie sized cakes! I had to give some away! I also made some blueberry sauce out of a cup or two of blueberries (frozen or fresh), 1/8 c sugar, and about 2 tsp cornstarch (heated on the stove until thick). It turned out FABULOUS. Read More
(132)
Rating: 5 stars
05/18/2003
First of all, there are so many different types of cheesecakes out there and they all taste different and have different textures. I did not change anything to the recipe and it was perfect. I made it for a company picnic and everyone loved it! Amazing Recipe!! Read More
(89)
Rating: 5 stars
11/08/2003
love this one I put the blueberries in the batter and toped the cake with blueberrie pie filling and chilled it. It was great. Read More
(60)
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Rating: 5 stars
11/26/2008
As always i took some tips from other reviews and changed a few things in the recipe. First, instead of gramcracker crumbs i used a whole box of (minus 2 or 3) SANDIES shortbread cookies for the crust. Doubled the butter to go with that. I like thick crust. I added 1/2 C. frozen blueberries to the batter. With the rest of the blueberries i combined them with 1/3 C. Red rasberry jam and 1/3 C. sugar. Mix and set aside. I always cook for the amount of time suggested and then turn my oven off and let the cheese cake cool by it self in the oven for 2-4 hours. I don't get any cracks in the top of my cake that way. Thank you for a differnt idea (Blueberries) for cheesecake. Mrs. Morrison Read More
(33)
Rating: 5 stars
05/28/2003
Bravo!! Excellent! Easy and great! Read More
(23)
Rating: 4 stars
08/11/2006
This recipe came out great! I made a couple changes though. I used 1 package regular cream cheese and 1 of low fat instead of both regular. I also made a sauce out of some extra blueberries instead of using jam. The only thing is you have to eat it within a day or 2 otherwise the blueberries get a little funky. Read More
(22)
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Rating: 5 stars
01/12/2011
Incredibly good!! I used Peggy Ellender's tips on cheesecake making and NO cracks, amazing crust, and followed recipe as is. Graham cracker crust is baked for 10 min. @ 350. Cool before pouring in cheesecake mixture. For cooking, I didn't try to wrap Springform pan w/foil, I put a cookie sheet with water in it on the bottom rack, and preheated to 350 (same as crust), turn to 250 soon as cheesecake goes in for 1.5 hrs. Turn off and leave in oven (door closed) for 3 hours for slow cooling. Refrigerate, then before serving, add blueberries. I used way more than 1/3 cup jelly! This is an AMAZINGLY good recipe and 3rd time I followed above. Store bought quality with ALL organic ingredients. MMMmmm MMM Read More
(19)
Rating: 1 stars
10/23/2002
This recipe doesn't taste good at all! Maybe it was the frozen blueberries. The mixture of ingredients is not the consistency that cheesecake is normally. Fresh blueberries might be helpful - also reduce the number of eggs. Read More
(17)
Rating: 5 stars
05/18/2003
First time i ever made any kind of cheesecake!!! my family loved it (they're all still here) lol and since i was craving blackberries i used the blackberries. (gotta give this 2 thumbs up)!!!!! yummy in my tummy!!! Read More
(15)
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