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Delicious Blueberry Cheesecake

Kraft Memeber Recipe
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Makes: 16 servings Total Time: 14 hr 55 min
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
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