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.

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Blueberry Cheesecake

Ingredients:

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

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

Topping
2 cups Blueberries
½ cups Sugar
2 Tablespoons Water

Directions:

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