Blueberry Cheesecake

This blueberry cheesecake is smooth, rich, and creamy served over a homemade graham cracker crust and covered with an easy, glazed blueberry topping.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 356 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 tablespoons white sugar
• 2 tablespoons all-purpose flour
• 4 large eggs
• 1 cup sour cream
• 2 (8 ounce) packages cream cheese, softened
• 1 cup graham cracker crumbs
• 2 cups frozen blueberries, dry pack
• 0.75 cup white sugar
• 0.25 cup melted butter
• 0.33333334326744 cup blueberry jelly

Recipe Instructions

Step 1

Preheat the oven to 325 degree F (165 degrees C).

Step 2

Mix graham crumbs, melted butter, and 2 tablespoons sugar in a bowl until well combined. Pat mixture into the bottom of a 9-inch springform pan.

Step 3

Mash cream cheese in a mixing bowl until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, flour, and vanilla. Beat in eggs, one at a time. Pour mixture into the crumb-lined pan.

Step 4

Bake in the preheated oven until firm to the touch, about 1 hour.

Step 5

Place baked cheesecake in the refrigerator until thoroughly chilled, about 4 hours.

Step 6

Remove cheesecake from the pan by loosening the edges with a knife and opening the springform latch. Transfer to a serving platter. Place frozen blueberries on top. Melt jelly in a saucepan over low heat; spoon over blueberries to glaze. Chill in the refrigerator until ready to serve.