Blueberry Cream Cheesecake Recipe @pinch

What a fresh-tasting blueberry cheesecake! It has a delicious walnut shortbread crust and a creamy cheesecake layer. Mixing fresh blueberries and canned blueberry pie filling makes the most wonderful topping. Each bite is sweet and tart with a delightful walnut crumble. This cheesecake is unusual in that it's not made in a springform pan. It's baked in a 9x13 dish so, it's easy to prepare and serves a crowd. Beautiful and impressive, this will make a wonderful spring and summertime dessert. This is a blueberry lover's cake. I know because blueberry is my husband's favorite anything. I made this concoction for him years ago and this is what he asks for when I'm thinking of baking.

blueberry cream cheesecake
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cakes Yield: 6 Servings
Ingredients :
  • 2 1/2 cup(s) all-purpose flour
  • 1 1/2 stick(s) butter
  • 1 cup(s) finely chopped walnuts
  • 1 teaspoon(s) salt
  • 16 ounce(s) cream cheese
  • room temp
  • 1 cup(s) sugar
  • 1 teaspoon(s) vanilla extract
  • 2 large large eggs
  • 1 can(s) blueberry pie filling (21 ounce)
  • 1 cup(s) fresh blueberries
Intructions :
  • Crumble together the crust ingredients.
  • Spread in a greased 9x13 baking pan.
  • In a bowl
  • beat cream cheese until fluffy.
  • Add sugar and vanilla. Beat until smooth.
  • Add eggs
  • one at a time beating well each time.
  • Spoon this mixture over crust.
  • Bake at 350 degrees in preheated oven for 20 minutes.
  • Mix pie filling and fresh berries together.
  • Spread over cheese mixture after it has cooled. Refrigerate for 1 hour before serving.

Rated 5/5 based on 98 Reviews

Keyword : blueberry-cream-cheesecake-American

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