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PHILADELPHIA Blueberry Streusel Cheesecake

PHILADELPHIA Blueberry Streusel Cheesecake is rated 4.5 out of 5 by 16.
Prep Time
Total Time

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.


Prepare using PHILADELPHIA Neufchatel Cheese.


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

Special Extra

Garnish with additional berries or cinnamon before serving.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 440
Total fat 32g
Saturated fat 19g
Cholesterol 155mg
Sodium 300mg
Carbohydrate 32g
Dietary fiber 1g
Sugars 20g
Protein 7g
% Daily Value
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

Rated 4 out of 5 by from Rich & Creamy I made this for an office birthday and it was a hit. I think I prefer a traditional graham cracker crust, but otherwise I wouldn't change anything. I don't have a pastry blender so making the crumb topping wasn't easy. The photo I'm attaching shows my 10 inch springform pan and it is almost completely filled. During baking, it puffed up over the sides of the pan quite a bit, but settled down upon cooling. The recipe calls for a 9 inch pan but I can't imagine using it. In the center photo is the finished cake (which cracked) but was disguised well with the blueberries & topping. Definitely will make this one again.
Date published: 2016-06-28
Rated 5 out of 5 by from I made a 1/4 recipe in a 6 inch pan since there are only 2 of us (baked for 45 min). I made a 1/4 recipe in a 6 inch pan since there are only 2 of us (baked for 45 min). I used low fat cream cheese & 1/2 splenda. Turned out great.
Date published: 2012-06-06
Rated 5 out of 5 by from Excellent cheesecake. 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.
Date published: 2013-05-24
Rated 5 out of 5 by from Great recipe. Great recipe. It tastes like a blueberry pie mixed with cheesecake. I love how the topping covers any cracks, so it's really beautiful on a platter. This is great for summer parties or any holiday get together.
Date published: 2012-06-02
Rated 5 out of 5 by from Delicious and easy to make. Delicious and easy to make. I found the recipe well written and very easy to follow. This is a truly delicious cheesecake that is a family favorite in my house!
Date published: 2012-04-01
Rated 5 out of 5 by from This cheesecake is amazing! This cheesecake is amazing! I have made it twice and gotten rave reviews both times.
Date published: 2012-09-01
Rated 5 out of 5 by from I made this cheesecake for Easter. 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.
Date published: 2014-07-13
Rated 4 out of 5 by from Everyone loved this. Everyone loved this. I used blueberry pie filling instead of frozen blueberries on top. It was rich and full of blueberry flavor. I gave it 4 stars because mine bubbled over so much it lost its pretty look. Despite it looking like road-kill it was a hit. I will make this again...maybe putting tinfoil high along the sides or not using all of the mixture in the pan next time.
Date published: 2013-02-26
  • 2016-10-24T11:44CST
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