Blueberry Cheesecake

A luscious blueberry cheesecake with a buttery graham cracker crust and a creamy filling loaded with fresh blueberries.

90 min 8 servings Hard Vegetarian Cake

Ingredients

Check off items as you gather them

For the crust:
1. 1 1/2 cups graham cracker crumbs
2. 1/4 cup melted butter
3. 2 tablespoons sugar
For the filling:
1. 16 oz cream cheese, softened
2. 3/4 cup sugar
3. 1/2 cup sour cream
4. 2 large eggs
5. 1 teaspoon vanilla extract
6. 1 cup fresh blueberries (divided)

Follow step-by-step instructions

Preheat the oven to 325°F (160°C) and grease a springform pan.
Mix the graham cracker crumbs, melted butter, and sugar; press firmly into the base to form an even crust. Chill for 10 minutes.
Beat the cream cheese and sugar together until smooth. Then, add sour cream, eggs, and vanilla extract, and beat until well combined.
Fold in half of the fresh blueberries gently. Pour the filling over the crust and smooth the top.
Bake for 50-60 minutes until the edges are set and the center is slightly soft.
Cool completely and refrigerate for at least 4 hours. Top with the remaining blueberries before serving chilled.