We doubled down on the blueberry deliciousness in this super-easy cheesecake. Get out the blueberry muffin mix—and the fresh blueberries!
What You Need
Original recipe yields 16 servings
1 pkg. (7 oz.) blueberry muffin mix
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1/4 cup flour
1 Tbsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 egg s
1 cup fresh blueberries
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Let's Make It
Heat oven to 400°F.
Prepare muffin batter as directed on package. Pour into 9-inch springform pan sprayed with cooking spray. Bake 15 min.
Reduce oven temperature to 325°F. Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in blueberries. Pour over muffin crust in pan.
Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Savor a serving of this special-occasion dessert that is perfect for a party. One cheesecake makes enough for 16 servings.
Prepare using frozen blueberries.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.