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  • PHILADELPHIA Blueberry Streusel Cheesecake

PHILADELPHIA Blueberry Streusel Cheesecake

4.5
(15) 13 Reviews
Prep Time
15
min.
Total Time
6
hr.
45
min.
Servings

16 servings

It’s the best of both worlds: a dense, creamy filling of cheesecake along with a blueberry streusel crumble crust and topping.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Combine 1-1/2 cups flour, 1/3 cup sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1/2 cup crumb mixture; press remaining onto bottom of 9-inch springform pan. Bake 25 min. or until lightly browned.
  • Meanwhile, beat cream cheese, remaining flour, remaining sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended.
  • Pour cream cheese batter over crust; top with berries and reserved crumb mixture. Bake 1 hour 25 min. to 1 hour 30 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Substitute

Prepare using 1 pkg. (16 oz.) thawed and drained frozen blueberries.

Special Extra

Garnish with additional berries or cinnamon before serving.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 440
% Daily Value
Total fat 32g
Saturated fat 19g
Cholesterol 155mg
Sodium 300mg
Carbohydrate 32g
Dietary fiber 1g
Sugars 20g
Protein 7g
   
Vitamin A 20 %DV
Vitamin C 4 %DV
Calcium 8 %DV
Iron 6 %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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  • akmccool7 |

    I made this cheesecake for Easter. It was amazing and was eaten quickly! I did make a few slight changes... I added lemon zest and the juice of one lemon to the batter for a blueberry lemon cheesecake. I also didn't have the 9 inch springform pan so I just used a 13x9 glass pan which wasn't nearly as pretty. I'm going to be making this again for a work function, but I think this time I will make individual cheesecakes in cupcake pans.

  • Diana14845 |

    Excellent cheesecake. I used unsalted butter and low fat cheese and sour cream and half splenda - delish. Billie, your cake most likely ran over because you used pie filling which is more liquid than just berries.

  • kristinea23 |

    super yummy, but pretty rich. small slices on this one thats for sure.

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