Description
This rich and creamy blueberry cheesecake features a smooth cream cheese filling, a buttery graham cracker crust, and a tangy sour cream topping. Topped with sweet blueberry pie filling, this dessert is perfect for any special occasion or when you just need a decadent treat.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 325°F (165°C).
- In a medium bowl, mix together graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat together the cream cheese and 1 cup sugar until smooth and creamy. Beat in the eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- Pour the cream cheese mixture over the prepared crust in the springform pan.
- Bake in the preheated oven for 60 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center. Turn off the oven and let the cheesecake cool in the oven with the door closed for 5-6 hours to prevent cracking.
- In a small bowl, mix together the sour cream, 1/4 cup sugar, and 1 teaspoon vanilla extract. Spread this sour cream mixture evenly over the top of the cheesecake.
- Chill the cheesecake in the refrigerator until fully set, at least 2 hours, or overnight for best results.
- Before serving, top the cheesecake with blueberry pie filling.
Notes
- Make sure to let the cheesecake cool slowly in the oven to help prevent cracks on the surface.
- The cheesecake can be stored in the refrigerator for up to 5 days.
- You can use fresh blueberries instead of pie filling for a fresher topping.
- Prep Time: 20 minutes
- Cook Time: 1 hour