Comida Kraft
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  • PHILADELPHIA® Blueberry Crown Cheesecake

PHILADELPHIA® Blueberry Crown Cheesecake

(22) 22 Reviews
Prep Time
Total Time

16 servings

Blueberries and cheesecake and cookie crust—oh my! All this delectable dessert wizardry occurs with just 15 minutes of prep time.

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What You Need

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Make It

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  • 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.

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 1 bag (16 oz.) thawed frozen blueberries or 1 can (15 oz.) blueberries, well drained, for the 2 cups fresh blueberries.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 420
% Daily Value
Total fat 32g
Saturated fat 19g
Cholesterol 145mg
Sodium 350mg
Carbohydrate 27g
Dietary fiber 1g
Sugars 21g
Protein 7g
Vitamin A 20 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Gatorgirl6915 | tasting cheesecake ever. The Nilla wafers make an incredibly buttery crust that far exceeds the taste of graham crackers. The lemon zest and sour cream totally elevate the taste. Like some other home chefs, I used a water bath to control the heat during cooking. The result was creamy, a little tart and delicious. We added a spoonful of canned blueberry pie filling and a dollop of whipped cream to each serving. Rave reviews.

  • kservon |

    even the batter of this cheesecake smelled amazing. i made this for my father for fathers day and the whole family loved it even my little nephews

  • lorilikestocook |

    Very good cheesecake! Everyone loved it. Makes a larger cheesecake, so I divided the recipe into 2 smaller cheesecakes!