Go Back
–+ servings
Print

Baked Cheesecake with Blueberry Topping

A smooth and creamy baked cheesecake with a graham cracker crust and a fresh, homemade blueberry topping.
Course Dessert
Cuisine American
Keyword baked blueberry cheesecake, blueberry cheesecake recipe, cheesecake with graham cracker crust, creamy baked cheesecake, fresh blueberry dessert, holiday cheesecake, homemade cheesecake topping
Prep Time 25 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 25 minutes
Servings 12
Calories 533kcal

Ingredients

For the crust

  • 1 1/2 Cups graham cracker crumbs
  • 1/4 tsp cinnamon
  • 1/3 Cup butter melted
  • 1 Tbsp sugar

For the filling

  • 32 oz cream cheese softened
  • 1 1/4 Cups sugar
  • 1/2 Cup sour cream
  • 2 tsp vanilla extract
  • 5 eggs

For the blueberry topping

  • 3 Cups blueberries divided
  • 1/3 Cup sugar
  • 1 Tbsp lemon juice
  • 7 Tbsp water divided
  • 2 Tbsp cornstarch

Instructions

  • In a medium bowl, combine graham cracker crumbs, cinnamon, sugar, and melted butter. Mix until crumbs are evenly coated. Press into the bottom of a 9-inch springform pan. Bake crust for 10 minutes, then remove and set aside.
  • In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Add sour cream and vanilla, mixing until fully incorporated. Add eggs one at a time, mixing on low until just combined.
  • Pour the filling over the crust and smooth the top. Bake for 60 minutes, or until the edges are set and the center jiggles slightly. Remove from oven and cool at room temperature for 1 hour. Refrigerate for at least 4 hours or overnight.
  • In a saucepan, combine 2 cups blueberries, sugar, lemon juice, and 3 Tbsp water. Bring to a boil over medium heat. Boil for 3–4 minutes. Add remaining 1 cup of blueberries.In a small bowl, stir together 4 Tbsp water and cornstarch. Add to blueberry mixture and stir. Cook 1–2 minutes more until thickened. Remove from heat and cool.
  • Top cheesecake with blueberry topping before serving.

Notes

Blueberry sauce can be made up to 3 days ahead. Cheesecake can be frozen in slices for up to 1 month. For clean slices, use a warm, sharp knife and wipe between cuts.

Nutrition

Calories: 533kcal | Carbohydrates: 47g | Protein: 8g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 164mg | Sodium: 377mg | Potassium: 189mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1352IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 1mg