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Deluxe Blueberry Cheesecake Recipe
|Graham cracker crumbs||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||6 Tablespoon, melted, divided (1/4 Cup Plus 2 Tablespoons)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Cream cheese||24 Ounce, softened (3 Packages Of 8 Ounce Each)|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon, divided|
|Commercial sour cream||16 Ounce|
|Canned blueberry pie filling||21 Ounce (1 Can)|
Serving size: Complete recipe
Calories 6370 Calories from Fat 3650
% Daily Value*
Total Fat 414 g637.6%
Saturated Fat 234.4 g1171.9%
Trans Fat 0 g
Cholesterol 1812.2 mg
Sodium 3020 mg125.8%
Total Carbohydrates 615 g205.1%
Dietary Fiber 19.5 g77.9%
Sugars 546.8 g
Protein 74 g148.1%
Vitamin A 287% Vitamin C 14.2%
Calcium 150.6% Iron 64.1%
*Based on a 2000 Calorie diet
Press into a 10-inch springform pan; set aside.
Beat cream cheese in a large bowl until light.
Gradually add 1 cup sugar, beating until fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in 1/2 teaspoon vanilla.
Pour cream cheese mixture into prepared pan; bake at 375° for 25 to 35 minutes or until cheesecake is set.
Beat sour cream in a small bowl at medium speed of an electric mixer for 2 minutes.
Add 3 tablespoons sugar and remaining 1/2 teaspoon vanilla; beatl minute.
Spread over cheesecake.
Bake cheesecake at 500° for 5 to 8 minutes or until bubbly.
Remove from oven, and cool.
Gently spread pie filling over top.
Cover and refrigerate at least 8 hours.
Place cheesecake on a serving platter, and remove rim from springform pan before serving.