Blueberry Cheesecake

I’m on a roll. I have added blueberries into so many recipes, and blueberry season’s not over yet! This blueberry cheesecake was a highlight for me. Much like the pie, it was a new challenge, because it was my first ever cheesecake. Don’t cheesecakes seem intimidating? (or is that just me?). Well take it from me, if you’re nervous about making a cheesecake, start with this one. I don’t think you can go wrong. Slightly overbaked? Doesn’t matter, it still tastes amazing. Huge crack down the center? Doesn’t matter, you’re covering it with a pretty blueberry sauce. That’s the kind of cheesecake I like.

As I’ve said before, Mike loves anything with blueberries in it. I saw this recipe for blackberry cheesecake on The Pioneer Woman Cooks and knew that I had to try it with blueberries. My best friend Katie and her husband came to visit, providing me with the perfect excuse. (I try not to waste visits from guests…I’m always looking for taste-testers for my experimental baking).  This turned out great. It was quick to make, and much simpler than I expected a cheesecake to be. It tasted wonderful, and is a guest-worthy dessert. It’s a great simple and classic dessert with a fun fresh twist.

Blueberry Cheesecake


1 box Vanilla Wafers
½ cups Pecans
1 stick 1/2 Cup Butter, Melted
1-½ teaspoon Vanilla

3 packages 8 Ounce Cream Cheese, softened
1-½ cup Sugar
4 whole Eggs
½ cups Sour Cream

2 cups Blueberries
½ cups Sugar
2 Tablespoons Water


Preheat oven to 350 degrees.

For the crust: Place vanilla wafers and pecans into the bowl of a food processor. Pulse until mixture becomes crumbs. Add melted butter and vanilla and pulse again until combined. Pour into a 10-inch springform pan and press crumbs into the bottom of the pan. (It's ok if they come up the sides).

For the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition and scraping the sides of the bowl. Add sour cream and mix again. Pour mixture into crust, smooth the top, and bake for 1 hour, 10 minutes. Turn off oven and open door and allow to sit in the oven with the door opened for 15 minutes. Remove and allow to cool.

For the topping: Add blueberries, sugar, and water to a saucepan or skillet. Bring to a boil over medium-high heat and cook for 4 to 5 minutes. Turn off the heat and allow to cool slightly.

Pour blueberries over the cheesecake and place pan into the fridge to cool and set for at least 2 hours—several hours is better.

When ready to serve, remove rim around pan and slice into 16 pieces with a long serrated knife.

adapted, slightly, from the Pioneer Woman

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  1. I agree they scare me too, worth the effot though

  2. Blueberry cheesecake has always been my favorite! Yours looks delicious!

  3. Oh I am saving this recipe – looks amazing!

  4. that looks aewsome! DH loves to remind me that I haven't made cheesecake since we were dating. To which I remind him that he hasn't bought me flowers since then either!

  5. I love cheesecake…with any kind of topping, but blueberry and strawberry are always my favs! This looks wonderful!

  6. Looks fab Megan!

  7. Okay Megan,
    Now I'm hooked on your site…I love blueberries and I love cheesecake, so I may have to try this one. I'll wait until after I swim today, so I can justify the calories. I love receiving your recipes by email. Then I can look at it right away and then decide if it's something I like or not. You may just be turning me into a cook! I've never liked to cook before, but do like trying new things. Thanks for your website!

  8. Hey Megan, you are on a roll! And blueberries are so versatile, I can eat them year round!

    Bon appetit!

  9. Wendy – your comment made me laugh out loud 🙂

    Beth – your comment made my day! I don't claim to be a good cook, I just like to try new things and take pictures of them 🙂 I love it if I can make something that other people want to make as well! thanks so much for your comment 🙂

  10. Wendy – your comment made me laugh out loud 🙂

    Beth – your comment made my day! I don't claim to be a good cook, I just like to try new things and take pictures of them 🙂 I love it if I can make something that other people want to make as well! thanks so much for your comment 🙂

  11. That looks great:)

  12. This looks absolutely delicious! I love blueberries in anything…not to mention that cheesecake is my favorite dessert ever! I honestly think I could eat it everyday and not get sick of it. 🙂 I will have to make this before summer is over.

  13. your cheesecake looks yummy 🙂

  14. I had to save this recipe! Would definitely rate a "5" with my husband.

  15. Wowwww…That cheesecake looks heavenly!!

  16. trop gourmand et très appétissant ce gâteau aux bleuets, j'adore
    bonne journée

  17. Gorgeous cheesecake! I've been loving blueberries this year too, and cheesecake is my favorite. It looks fabulous!

  18. delicious!! love blueberries… especially MI blueberries 🙂

  19. cheesecake fails to excite me…usually. the gorgeous, luscious blueberry topping appeals to me like nothing else, and your crust is pretty stellar too–well done!

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