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Blueberry Muffin Cheesecake
Blueberry Muffin Cheesecake

Blueberry Muffin Cheesecake

6 Hr(s) 30 Min(s)
15 Min(s) Prep
6 Hr(s) 15 Min(s) Cook
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
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16 servings
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
1
Heat oven to 400°F.
2
Prepare muffin batter as directed on package. Pour into 9-inch springform pan sprayed with cooking spray. Bake 15 min.
3
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.
4
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.
Kitchen Tips
Tip 1
Size Wise
Savor a serving of this special-occasion dessert that is perfect for a party. One cheesecake makes enough for 16 servings.
Tip 2
Substitute
Prepare using frozen blueberries.
Nutrition
Calories
360
Calories From Fat
0
% Daily Value*
Total Fat 25g
32%
Saturated Fat 14g
70%
Trans Fat 0g
Cholesterol 145mg
48%
Sodium 350mg
15%
Total Carbohydrates 27g
10%
Dietary Fibers 0g
Sugars 19g
38%
Protein 7g
14%
Vitamin A
15%
Vitamin C
2%
Calcium
8%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* 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.
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