Blueberry Cheesecake
Kimberly
ingredients
- BUTTER-PECAN CRUNCH CRUST
- 1 stick butter, softened
- 1/4 cup packed brown sugar
- 1 cup graham cracker crumbs
- 1/2 cup ground pecans
- FILLING
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 tablespoon vanilla
- 1 tablespoon grated lemon rind
- 2 cups frozen blueberries, do not thaw!
- TOPPING
- 1 (16 oz) container sour cream
- 3 tablespoons sugar
- 1/2 tablespoon vanilla
- 1/2 cup reserved crunch topping
directions
- 1
FOR CRUST: Preheat oven to 400°. Mix all ingredients with hands. Spread into 9x13-inch glass dish. Bake for 15 minutes. Remove from oven and stir until well minced. Reserve 1/2 cup for top of cake. Immediately press rest of mixture in bottom of springform pan. Let cool.
- 2
FOR FILLING: Cream cheese well; add sugar gradually. Add 1 egg at a time. Add vanilla and lemon rind- beat very well. Fold in blueberries. Pour into prepared crust and bake at 375° for 35-40 minutes. Cool completely.
- 3
FOR TOPPING: Whip lightly all ingredients. Pour on cake; sprinkle with remaining crunch topping. Bake at 500° for 5 minutes.
notes
Chill overnight for best results.
Source: Kimberly
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