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Blueberry Cheesecake

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Blueberry Cheesecake is like summer on your tongue. So light and fruity it will sing to your taste buds.

This cheese cake freezes very well and thaws quickly. If freezing add the toppings once thawed.

blueberry Cheesecake Recipe



1 package (9 ounces) vanilla wafer cookies

1/2 cup packed brown sugar

1/2 cup butter, melted


3 packages (8 ounces each) cream cheese, softened

1 cup packed brown sugar

1/2 cup sour cream

2 tablespoons all-purpose flour

4 eggs, lightly beaten

1/2 can blueberry pie filling


1/2 can blueberry pie filling

Fresh whipped cream


Preheat oven to 350°.

Place a greased 9-inch spring form pan on a double thickness of heavy-duty tin foil (about 18 in. square).  The securely wrap the tin foil around spring form pan.


Place the vanilla wafer cookies and the brown sugar into a food processor.

Set the food processor on pulse and continue to pulse until fine crumbs form.

Then gradually add the melted butter to the crumb mixture, and mix until fully combined.

Press the crumb mixture onto the bottom and 2 inches up the sides of the prepared spring form pan and set aside.

In a large mixing bowl, beat the cream cheese and brown sugar until light and creamy. Beat in the sour cream, and flour.

Once combined add the eggs one at a time and beat on low speed just until combined.

Pour the filling into the crust.

Drop by teaspoon full 1/2 of the can of blueberry pie filling on to the top of the filling in dollops. Gently run a knife through the dollops of blueberry pie filling to make swirls.

Place the spring form pan in a large baking pan with 1 inch of boiling water in the bottom.

Place the baking pan on the center rack of your pre-heated oven.

Bake for 55 to 65 minutes or until center is just set and top looks dull.

Remove the baking pan from the oven.

Remove the spring form pan from the water bath.

Remove the foil from around the spring form pan.

Place the spring form pan onto a cooling rack until cool.

Once cool; run a knife around the inside of the spring form pan.

Garnish the cooled Blueberry Cheesecake with the remaining blueberry pie filling and whipped cream swirls.

Once cooled you may wish to cut your cheesecake into slices and freeze. This way whenever you need one or two slices it is ready to go. Just simply remove them from the freezer about 30 minutes prior to serving. Do not put garnish onto the cheesecake if freezing. Garnish the cheesecake once it is fully thawed.



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