Ingredients
For the crust:
- 1½ cups graham cracker crumbs (about 10 full sheets)
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 tbsp all-purpose flour
For the blueberry topping:
- 2 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- ¼ cup water
Instructions
- Prepare the crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press mixture firmly into the bottom of a 9-inch springform pan.
- Bake crust for 10 minutes, then set aside to cool.
- Make the cheesecake filling:
- In a large bowl, beat cream cheese until smooth and creamy.
- Add sugar and mix until combined.
- Add eggs, one at a time, beating after each addition.
- Mix in vanilla, sour cream, and flour until smooth.
- Pour filling over the cooled crust and smooth the top.
- Bake the cheesecake:
- Place pan in a large roasting pan and pour hot water into the roasting pan (water bath), about halfway up the springform pan.
- Bake for 55–65 minutes, or until the center is just slightly jiggly.
- Turn off oven, crack the door open, and let cheesecake sit in the oven for 1 hour.
- Remove and cool completely, then refrigerate for at least 4 hours or overnight.
- Prepare the blueberry topping:
- In a saucepan, combine blueberries, sugar, cornstarch, lemon juice, and water.
- Cook over medium heat, stirring, until thickened and bubbly (about 5–8 minutes).
- Let cool to room temperature.
- Assemble:
- Once cheesecake is chilled, spoon the blueberry topping evenly over the top.
- Chill another 30 minutes before serving for best results.
Serve and enjoy your creamy, fruity Blueberry Cream Cheese Cheesecake!
Let me know if you want a no-bake version or substitutions (like gluten-free or lower sugar).