Delicious Blueberry Cheesecake
Makes:
16 servings
Total Time:
14 hr 55 min
Submitted by:
Category:
Desserts
Sub Category: Cheesecakes
what you need
- CRUST:
- 1-3/4 cups vanilla-wafer crumbs
- 1/3 cup sugar
- 5 tablespoons butter, melted
- FILLING:
- 3 packages (8-ounce each) cream cheese, softened
- 1 cup sugar
- 4 eggs
- 1 container (16-ounce) sour cream
- 3 teaspoons vanilla extract
- 1 cup fresh blueberries, washed and dried
- TOPPING:
- 1/2 cup peach preserves
- 3 cups fresh blueberries, washed and dried
- 2 cups sliced peaches
make it
In a mixing bowl, combine ingredients for crust; stir. Press firmly in the bottom and 1 inch up the sides of a 10-inch springform pan. Chill.
Preheat oven to 300°F. In a mixing bowl, beat cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating at low speed until smooth. Pour 1 cup blueberries over crust in prepared pan. Pour cheesecake batter over blueberries.
Bake for 1-1/2 hours; turn oven off. Leave in oven with door closed for 4 hours. Remove cheesecake from oven. Gently run a knife around the rim of the pan to release sides. Cool completely in the pan on a wire rack. Cover and chill for 8 hours.
In a small saucepan, combine peach preserves and blueberries for topping over medium-high heat on stovetop. Cook for 5 minutes, stirring often. Remove sides of pan before serving. Top with peaches and blueberry topping.
Notes
