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Sour Cream Topped Blueberry Cheesecake

Kraft Memeber Recipe
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Makes: 1 (9-inch) pie Total Time: 1 hr
Category: Desserts Sub Category: Cheesecakes

what you need
  • Crust:
  • 1 1/2 cups crushed graham crackers
  • 3 Tbsp. sugar
  • 1/3 cup margarine, melted
  • Filling:
  • 12 oz. cream cheese
  • 2 eggs
  • 1 1/2 cups sugar
  • 1/2 tsp. vanilla extract
  • 2 cups blueberries
  • Topping:
  • 1 cup sour cream
  • 1/4 cup sugar
  • 1 tsp. vanilla
make it
Bring all ingredients to room temperature. Mix together all the crust ingredients. Press into 9 inch pie plate. Bake at 350°F for 5 min. Cool.

Mix together all filling ingredients except the blueberries. Fold in the blueberries. Pour into baked crust. Bake at 375°F for 20-25 min. or until center is almost set.

Mix together the topping ingredients. Pour on top of the cheesecake. Bake at 375°F for 5 to 8 min.
Notes
I was given this recipe from another woman.

I've learned that frozen blueberries do not work at all, fresh blueberries work best. They need to be washed ahead of time and dried completely.

I have used a square nine inch baking dish to avoid spilling from the 9 inch pie plate.
Average Rating  (1)
Rated  by aboveyou on 7/29/2009 This a very flavorful cheesecake. It is great. I believe I did not dry the blueberries enough it changed the texture slighty. I will make this again.
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