Ingredients
Scale
- 2 cups of fresh blueberries
- 1 1/2 cups of graham cracker crumbs
- 1/2 cup of sugar
- 1/4 cup of melted butter
- 1 (8 oz) package of cream cheese, softened
- 1/2 cup of sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- 1 cup of sour cream
Instructions
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter until combined. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
- Beat the softened cream cheese with 1/2 cup of sugar until smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream.
- Fold in fresh blueberries gently to avoid breaking them.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set and the edges are lightly browned.
- Remove from the oven and let cool completely before refrigerating for at least 4 hours.
- Serve chilled, garnished with additional blueberries if desired.
Notes
Make sure the cream cheese is softened for a smooth filling. If using frozen blueberries, do not thaw them.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: blueberry, cheesecake, dessert, easy dessert, baked dessert