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Blueberry Cheesecake Recipes

Category Cheesecake
Blueberry Cheesecake
Fruit topped cheesecakes are delicious and a nice change from the traditional cake, at least for some cheesecake lovers. This page contains blueberry cheesecake recipes.
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By 0 found this helpful
April 13, 2009

Cheesecake is a favorite of our family, especially my husband!

Ingredients:

Directions:

Mix first 3 ingredients in bowl. Press into 9x12 inch pan. Beat cream cheese, sugar, and eggs in mixer bowl until smooth. Spread over crumb layer. Bake for 20 minutes at 350 degrees F. Cool. Cover with pie filling; top with whipped topping.

By Robin from Washington, IA

Comment Was this helpful? Yes

By 0 found this helpful
August 29, 2007

Ingredients:

  • 40 vanilla wafers, crushed
  • 1 cup finely chopped pecans
  • 1/3 cup butter, melted
Filling:
  • 2 cups cottage cheese
  • 2 packages cream cheese, softened (8 oz. each)
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 2 cups sour cream
  • 6 Tbsp. cornstarch
  • 6 Tbsp. flour
  • 4 eggs, lightly beaten
  • 4 1/2 tsp. lemon juice
  • 1 tsp. vanilla
Blueberry Glaze:
  • 3 1/2 cups fresh blueberries, divided
  • 1 cup sugar
  • 2 Tbsp. cornstarch

Directions:

In a bowl, combine the wafer crumbs, pecans and butter. Press onto the bottom and 2 inches up the sides of a greased 10 inch springform pan. Place on a baking sheet. Bake at 375 degrees F for 8 minutes. Cool on a wire rack.
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Reduce heat to 325 degrees F. Process cottage cheese in a blender until smooth; pour into a large mixing bowl. Add cream cheese, butter and sugar; beat until smooth. Add sour cream, cornstarch and flour; beat well. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla just until combined. Pour over crust. Return pan to baking sheet.

Bake for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight.

By Robin from Washington, IA

Comment Was this helpful? Yes

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April 13, 20090 found this helpful

This recipe is so easy that even my husband can do it.
(His specialties are boxed mac-n-cheese, Ramen noodles
and frozen pizza!)

Prep time: 20 minutes

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Baking time: 55 minutes

Crust:

  • 2 packages of graham crackers (18 "cracker sheets")
  • 1/2 cup (1 stick) butter or margarine

Crush the graham crackers (I put 4 or 5 "cracker
sheets" at a time into a sturdy plastic freezer bag and
crush them with a rolling pin). Put cracker crumbs into
a medium-sized bowl and pour melted butter/margarine
over the crumbs. Mix thoroughly. Press into a 9x13
ungreased pan.

Batter:

  • 8 oz of cream cheese (softened)
  • 1 egg
  • 1 can (14 ounces) sweetened, condensed milk
  • 3 Tbsp. lemon juice
  • 1 can (21 ounces) of blueberry or cherry pie filling

Use an electric mixer to beat the cream cheese and
sweetened condensed milk until smooth (a minute or
two). Add the lemon juice and egg and beat on high
speed for another minute.

Pour the batter over the graham cracker crust. Drop the
canned pie filling into the batter by spoonfuls at
evenly-placed intervals.

Bake at 300 degrees F for 55 minutes.

Allow to cool completely before cutting. Store in the
refrigerator.

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