THE BEST BLUEBERRY CHEESECAKE
AWESOME! DELICIOUS! This is my favorite dessert! My family has been a blueberry grower for the market for over 40 years. We have perfected many blueberry recipes and this is one of them! It is absolutely delicious! If you want sugar free, substitute Splenda for the sugar.
Provided by Seasoned Cook
Categories Cheesecake
Time 1h15m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
- Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.
- Add sour cream, vanilla and lemon extracts. Gently stie in blueberries. Pour mixture into cooled crust.
- Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
- Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.
- Note: Refrigeration time is not included.
Nutrition Facts : Calories 626.4, Fat 44.7, SaturatedFat 25.3, Cholesterol 190.4, Sodium 553.7, Carbohydrate 49, Fiber 1.3, Sugar 39.8, Protein 9.6
NO-BAKE BLUEBERRY CHEESECAKE
For an airy delight on a summer afternoon, try this mouthwatering cheesecake from Hastings, Nebraska's Ken Gallagher. Because it doesn't contain eggs, it's lighter but also very creamy and refreshing.-Ken Gallagher, Hastings, Nebraska
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool. , Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth. Add lemon juice and zest. Beat in marshmallow creme. Fold in whipped topping. , Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 523 calories, Fat 34g fat (21g saturated fat), Cholesterol 79mg cholesterol, Sodium 318mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
BLUEBERRY CHEESECAKE DESSERT
Arleen Mayeda of Rocky Hill, Connecticut asked our Test Kitchen to downsize her recipe for these creamy bars with a luscious fruit sauce. Enjoy one now, then pop the rest in the freezer for later.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- In a food processor, combine the flour, oats, brown sugar and walnuts; cover and process until nuts are finely chopped. Add butter; cover and pulse just until mixture is crumbly. Press into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 9-11 minutes or until set and edges are lightly browned. , Meanwhile, for filling, in a food processor, combine the filling ingredients; cover and process until blended. Pour over crust. Bake for 14-18 minutes or until center is just set. Cool on a wire rack. Cover and refrigerate for at least 2 hours. , In a microwave-safe bowl, heat jam on high for 15-20 seconds or until warmed; gently toss with blueberries. Cut dessert into squares; top with blueberry sauce. Refrigerate leftovers.
Nutrition Facts :
BLUEBERRY CHEESECAKE DESSERT RECIPE
This Blueberry Cheesecake Dessert recipe is my husband's childhood favorite with a light, moist cheesecake topped with blueberry pie filling and whipped cream.
Provided by The Gunny Sack
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Crush the graham crackers.
- Stir in the melted butter and 1/2 cup of granulated sugar.
- Press into 9x13 inch pan.
- Beat the cream cheese until smooth.
- Add the beaten eggs, sugar, and vanilla. Mix well.
- Pour the cream cheese mixture over crust and bake at 375 degrees for 20-23 minutes, or until done (top is dry to touch).
- Cool and top with blueberry pie filling and whipped cream or whipped topping.
Nutrition Facts : Calories 276 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 15 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 slice, Sodium 232 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
BLUEBERRY CHEESECAKE
Can be made any time of the year, thanks to frozen blueberries.
Provided by JJOHN32
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
- Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
- Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
- Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 31.9 g, Cholesterol 121.7 mg, Fat 23.4 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.8 g, Sodium 216.4 mg, Sugar 23.5 g
NO-BAKE BLUEBERRY CHEESECAKE BARS
No-bake cheesecake bars that are so easy to make, the hardest part is waiting for them to chill!
Provided by Judith Hannemann
Categories desserts
Time 20m
Number Of Ingredients 8
Steps:
- Mix crust ingredients and press into a 9 x 9-inch pan. Set aside.
- Place 1/2 cup of the cream in a microwave-safe container. Sprinkle the unflavored gelatin over the cream. Let sit for 5 minutes, then microwave at HI for about 30 seconds or until cream is very hot. Stir well to dissolve the gelatin.
- Place softened cream cheese in a medium bowl and beat with an electric mixer until smooth. Add the confectioner's sugar and vanilla. NOTE: I found 1/4 cup + 2 tbs of confectioner's sugar was the right amount of sweet for me, but start out at 3 tbs or 1/4 cup and taste it, adding more if you need it--there's no raw eggs so you won't get sick tasting the filling!
- Add the cream/gelatin mixture and the remaining 2 tbs of cream and beat until light, fluffy and smooth (the secret to the great texture). Pour filling over the crust and refrigerate until well chilled and set.
- Spread desired amount of pie filling on top & cut into bars.
- Yields 9 servings.
Nutrition Facts : ServingSize 1 person, Calories 132 kcal, Carbohydrate 11 g, Protein 1 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 121 mg, Fiber 1 g, Sugar 5 g
BAKED BLUEBERRY CHEESECAKE
Buttery graham cracker crust with a real cheesecake layer topped with a blueberry topping that's not too sweet.
Provided by KATLIST
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 2h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine graham cracker crumbs, melted butter, and 1/3 cup sugar in a bowl. Press crust mixture into the bottom of a pie plate.
- Whip together cream cheese and 3/4 cup sugar in a large bowl. Add eggs 1 at a time, beating well after each addition. Spread filling over crust in the pie plate.
- Bake in the preheated oven until center is almost set and slightly jiggly, about 45 minutes. Allow cheesecake to cool completely, about 1 hour.
- Combine blueberries and 1/3 cup sugar in a saucepan over low heat. Stir cornstarch and cold water together in a small bowl until dissolved. Stir cornstarch mixture into blueberries in the saucepan. Bring to a low boil, about 5 minutes and cook until thickened, about 5 minutes more. Pour blueberry topping over cheesecake before serving.
Nutrition Facts : Calories 419.9 calories, Carbohydrate 38 g, Cholesterol 123.4 mg, Fat 27.7 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 288.1 mg, Sugar 29.5 g
BLUEBERRY CHEESECAKE DESSERT
This has been one of my favorites for years. I made it for my inlaws when my husband and I were dating. It was such a hit, I knew I was "in" when his grandmother asked me if she could share some with her friends at Bingo.
Provided by Jules127
Categories Cheesecake
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Mix graham crackers, 1/2 C sugar and melted butter in a 9x13 pan.
- Beat eggs, vanilla, cream cheese and 1/2 C sugar until creamy.
- Pour onto crust and bake for 15 minutes.
- Cool.
- Heat blueberries, 1/3 C sugar, water, cornstarch and lemon juice in a small sauce pan until thick (will coat the back of spoon).
- Pour over cheesecake mixture and chill.
Nutrition Facts : Calories 424.7, Fat 24.1, SaturatedFat 12.8, Cholesterol 93, Sodium 324.3, Carbohydrate 48.7, Fiber 1.5, Sugar 34.5, Protein 5.4
BLUEBERRY CHEESECAKE
Categories Dessert Cheesecakes
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small bowl, combine graham cracker crumbs and 2 tablespoons of the honey; transfer to a 9-inch pie plate. With the back of a spoon, press mixture onto bottom and halfway up sides of plate In a food processor, place yogurt, cream cheese, cottage cheese and cornstarch and blend until smooth, about 1 minute. Add eggs and blend again until well combined. Pour about half of the cheese mixture onto the crust and top with ½ cup of the blueberries. Cover with the remaining cheese mixture. Bake until firm, about 35 minutes. Cool completely on a wire rack. In a microwaveable dish, microwave the remaining 1 tablespoon honey just until liquefied, about 15 seconds. Top the cheesecake with the remaining 1-½ cups blueberries and drizzle with warm honey. Refrigerate until firm, about 3 hours.
Nutrition Facts :
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- Combine graham cracker crumbs, melted butter, and sugar in a food processor or a mixing bowl until well combined. Transfer to a 13- x 9-inch baking dish and press down firmly to form crust. Bake until edges are golden brown, 10 to 12 minutes. Set aside to cool completely before filling.
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5/5 (3)Total Time 6 hrs 20 minsServings 15Calories 259 per serving
- Stir together the melted butter, graham cracker crumbs, and sugar. Press into the bottom of a 9 x 13 baking dish.
- In a large bowl, beat together the powdered sugar, cream cheese, milk and vanilla until smooth. Carefully spread on top of the crust, being careful not to break it. Top with the whipped topping or homemade whipped cream.
- Carefully spread on the blueberry pie filling. Chill for at least 6 hours before serving. Store in the refrigerator. Best eaten within a few days.
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- To prepare crust, combine first 3 ingredients in a medium bowl. Drizzle with butter; toss with a fork until moist. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray.
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