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Desserts

PHILADELPHIA Blueberry Streusel Cheesecake

PHILADELPHIA Blueberry Streusel Cheesecake recipe
photo by:kraft
It’s the best of both worlds: a dense, creamy filling of cheesecake along with a blueberry streusel crumble crust and topping.
time
prep:
15 min
total:
6 hr 45 min
servings
total:
16 servings
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What You Need

1-1/2
cups  plus 3 Tbsp. flour, divided
1-1/3
cups  sugar, divided
1/2
tsp.  ground cinnamon
3/4
cup  cold butter, cut up
4
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
Tbsp.  vanilla
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
4
 eggs
2
cups  fresh blueberries

Make It

HEAT oven to 325°F.

MIX 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; 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 well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour 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.

Kraft Kitchens Tips

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 just before serving.
K:44939v9:124693
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