Comida Kraft
Recipe Box
  • Home
  • Recipes
  • PHILADELPHIA® Blueberry Crown Cheesecake

PHILADELPHIA® Blueberry Crown Cheesecake

PHILADELPHIA® Blueberry Crown Cheesecake is rated 4.521739130434782 out of 5 by 23.
Prep Time
15
min.
Total Time
5
hr.
15
min.
Servings

16 servings

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

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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

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

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 420
Total fat 32g
Saturated fat 19g
Cholesterol 145mg
Sodium 350mg
Carbohydrate 27g
Dietary fiber 1g
Sugars 21g
Protein 7g
% Daily Value
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

Rated 5 out of 5 by from Awesome...best tasting cheesecake ever. Awesome...best 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.
Date published: 2013-09-15
Rated 1 out of 5 by from I made this exactly according to the recipe. I made this exactly according to the recipe. It seemed like a large amount to put in a 9" pan. It was! I cooked it for 15 minutes longer than the recipe called for and it still was not cooked in the center. I have made other Kraft cheesecakes and they have turned out beautifully. The part that was cooked was delicious but the baking time and or temperature needs to be changed in the recipe!
Date published: 2008-10-24
Rated 1 out of 5 by from Either the baking time or the temperature needs to be adjusted for this recipe. Either the baking time or the temperature needs to be adjusted for this recipe. I made this recipe exactly as written using a 9-inch, dark, non-stick springform pan. During baking the cake over-flowed the top and after baking an additional 20 minutes longer than required the center was still liquid. I'll give it 5 stars for taste, but will not make it again as directed.
Date published: 2009-04-21
Rated 5 out of 5 by from i have made this recipe about 10 times and everyone that has eaten it loves it. i have made this recipe about 10 times and everyone that has eaten it loves it. i have made just about every cheesecake i have ever seen and this one is a favorite for all. even if you don't like blueberrys you can change the fruit because the cheesecake is great without the blueberrys.
Date published: 2009-03-24
Rated 5 out of 5 by from Great tasting ! Great tasting ! I liked how some of the blueberries sank into the cheesecake. It made for a great display on the plate. This recipe is good for large groups; since cheescake is filling you only need a small piece. Goes great with coffee !!
Date published: 2005-11-12
Rated 5 out of 5 by from I made this cake and the family loved it. I made this cake and the family loved it. While I love blueberries they don't really care for it so the next time I think I will try strawberries or raspberries for them. If you love blueberries then this cake's for you.
Date published: 2006-02-12
Rated 5 out of 5 by from Awwwsome! Awwwsome!! I have made many different cheesecakes and this one truly takes the cake! The only thing I did was baked it in a water bath. There was no cracking at all. I too used canned blueberry pie filling.
Date published: 2007-05-29
Rated 5 out of 5 by from This was the first cheesecake I have ever made. This was the first cheesecake I have ever made. Delicious, easy, and beautiful!! Keep an eye on the baking. Mine had to bake for about 90 minutes. But it was worth it! JJ--Iowa
Date published: 2005-04-06
  • 2016-09-25T10:28CST
  • bvseo_cps, prod_bvrr, vn_cps_3.4.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_22
  • loc_en_US, sid_70019, PRD, sort_relevancy
  • clientName_khcrm

K:44939v0 :70019

>