Desserts

PHILADELPHIA® Blueberry Crown Cheesecake

PHILADELPHIA® Blueberry Crown Cheesecake recipe

photo by:kraft

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

posted by

kservon

on 6/20/2011

time

prep:

15 min

total:

5 hr 15 min

servings

total:

16 servings

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What You Need

NILLA Wafers, crushed (about 1 cup)

cup plus 3 Tbsp. sugar, divided

Tbsp. butter or margarine, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

Tbsp. flour

Tbsp. vanilla

Grated peel from 1 medium lemon

cup BREAKSTONE'S or KNUDSEN Sour Cream

eggs

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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kservon

posted:6/20/2011

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

posted:8/7/2009

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

Mary_Louise_x

posted:4/21/2009

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.

khaki22001234

posted:3/24/2009

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.

jdixonk

posted:10/24/2008

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!

Banana87

posted:7/15/2007

This is very rich. My family could only eat it in small slivers.

Holliday18

posted:5/28/2007

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.

hannahjjohnson

posted:4/26/2007

wonderful. turned out nearly perfect. mine craked on the top, but it still tasted awesome!!

widiadams

posted:3/18/2007

Made this recipe yesterday, using canned blueberry. it's yummy!

taliah60

posted:9/14/2006

i think i put in 2 much lemon it had a strong lemon tast