Creamy Blueberry Cheesecake with Sauce Recipe

Indulge in the rich, creamy texture of this Blueberry Cheesecake, perfectly balanced with the tangy-sweetness of blueberry pie filling. The buttery graham cracker crust provides a wonderful base, while the smooth, velvety cheesecake filling and sour cream topping make this dessert an irresistible treat. Whether for a special occasion or a casual gathering, this cheesecake is sure to impress and satisfy any sweet tooth.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 (21 oz) can blueberry pie filling

Directions

1. Preheat the oven to 325°F (165°C).
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix well and press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
3. In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy. Beat in the eggs, one at a time, making sure each is well incorporated before adding the next. Stir in 1 teaspoon vanilla extract.
4. Pour the cream cheese mixture over the prepared crust in the springform pan.
5. Bake in the preheated oven for 60 minutes, or until the center is set and the edges are lightly golden. Turn off the oven and let the cheesecake cool in the oven with the door closed for 5-6 hours. This gradual cooling process helps prevent cracking.
6. In a small bowl, mix together the sour cream, 1/4 cup sugar, and 1 teaspoon vanilla extract until smooth. Gently spread the sour cream mixture over the top of the cheesecake once it has cooled.
7. Chill the cheesecake in the refrigerator for at least 2 hours, or until fully set and cold.
8. Before serving, top the cheesecake with blueberry pie filling.

Servings and Timing

• Servings: 12
• Prep Time: 20 minutes
• Cooking Time: 1 hour
• Total Time: 7 hours (includes cooling and chilling time)

Variations

• Fruit Toppings: Swap out the blueberry pie filling for other fruit pie fillings such as strawberry, raspberry, or cherry for a different flavor twist.
• Chocolate Cheesecake: Add melted chocolate to the cream cheese mixture for a chocolate-flavored cheesecake base.
• Nut Crust: Add chopped nuts, such as walnuts or pecans, to the graham cracker crust for a bit of crunch and added flavor.
• Sugar-Free Option: Use sugar substitutes like Stevia or erythritol in place of regular sugar for a lower-calorie version of this cheesecake.

Storage/Reheating

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. If you have leftovers, the cheesecake will stay fresh and delicious when stored properly. This cheesecake does not need reheating and is best served chilled.

For long-term storage, you can freeze the cheesecake without the topping. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.

10 FAQs

1. Can I make this cheesecake ahead of time? Yes, this cheesecake can be made a day or two ahead of time. It actually benefits from sitting in the fridge for a few hours to fully set.
2. Why should I let the cheesecake cool in the oven? Allowing the cheesecake to cool in the oven with the door closed prevents rapid temperature changes that can cause the cheesecake to crack.
3. Can I use a regular cake pan instead of a springform pan? A springform pan is recommended for cheesecakes because it allows you to easily remove the cake without disturbing the shape. However, if you don’t have one, a regular round cake pan will work, but you may need to cut the cake to serve.
4. Can I use fresh blueberries instead of pie filling? While fresh blueberries are delicious, blueberry pie filling works best for this recipe since it adds a thicker, more flavorful topping. You could also make your own blueberry sauce by simmering fresh blueberries with sugar until thickened.
5. Can I make this cheesecake without sour cream? Sour cream adds a tangy flavor and creamy texture to the topping, but you can substitute it with Greek yogurt for a healthier option.
6. How can I avoid cracks in the cheesecake? Allow the cheesecake to cool gradually in the oven and chill it completely before serving. Cracks often form when the cheesecake cools too quickly or if it’s overbaked.
7. Can I make this recipe gluten-free? Yes, use gluten-free graham cracker crumbs or another gluten-free cookie base for the crust.
8. Can I freeze this cheesecake? Yes, you can freeze the cheesecake before adding the topping. Once cooled, wrap it tightly and freeze for up to 3 months. Thaw in the fridge before serving and then add the topping.
9. How can I make a mini version of this cheesecake? You can make mini cheesecakes by using a muffin tin lined with paper cupcake liners. Adjust the baking time to 20-25 minutes, and be sure to check for doneness with a toothpick.
10. Can I add more flavors to the cheesecake filling? Yes, feel free to add flavorings like lemon zest, almond extract, or a swirl of chocolate or caramel to customize the flavor of the cheesecake.

Conclusion

This Creamy Blueberry Cheesecake with Sauce is the perfect dessert for any occasion, offering a creamy and decadent texture with the refreshing sweetness of blueberries. The rich cream cheese filling combined with a smooth sour cream topping and fruity blueberry sauce is a match made in dessert heaven. Whether you’re serving it at a family gathering, a dinner party, or simply enjoying it on a quiet afternoon, this cheesecake will undoubtedly be a hit.

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