Description
A luscious blueberry cheesecake with a crunchy crumble cookie crust, perfect for any occasion.
Ingredients
Scale
- 2 cups fresh blueberries
- 1 1/2 cups crumble cookies (crumbled)
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 3/4 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
Instructions
- Preheat your oven to 325°F (160°C).
- Mix the crumbled cookies with melted butter in a medium bowl.
- Press this mixture into the bottom of a 9-inch springform pan.
- Beat together the softened cream cheese, sugar, and vanilla extract in a large mixing bowl.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and flour until just combined.
- Fold in the fresh blueberries gently.
- Pour the mixture over the crust in the springform pan.
- Bake for 50-60 minutes, until the center is set but has a slight jiggle.
- Cool the cheesecake in the pan for at least 1 hour, then refrigerate for at least 4 hours before serving.
Notes
Make-ahead tips: Prepare the cheesecake a day in advance for better flavor. You can also use frozen blueberries.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 21g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg