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Desserts

PHILADELPHIA® Blueberry Crown Cheesecake

PHILADELPHIA® Blueberry Crown Cheesecake recipe
photo by:kraft
Blueberries and cheesecake and cookie crust—oh my! All this delectable dessert wizardry occurs with just 15 minutes of prep time.
time
prep:
15 min
total:
5 hr 15 min
servings
total:
16 servings
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What You Need

30
 vanilla wafers, crushed (about 1 cup)
1
cup  plus 3 Tbsp. sugar, divided
3
Tbsp.  butter or margarine, melted
5
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
3
Tbsp.  flour
1
Tbsp.  vanilla
 Grated peel from 1 medium lemon
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
4
 eggs
2
cups  fresh blueberries

Make It

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. of the sugar and butter until well blended. Press firmly onto bottom of pan.

BEAT cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust; top with 2 cups of the blueberries.

BAKE 1 hour 10 min. to 1 hour 15 min. or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size Wise
Savor a serving of this crowd-pleasing dessert on special occasions.
Special Extra
Garnish with additional blueberries and fresh mint sprigs just before serving.
Substitute
Substitute 1 bag (16 oz.) thawed frozen blueberries or 1 can (15 oz.) blueberries, well drained, for the 2 cups fresh blueberries.
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