Blueberry Cheesecake

Serves per slice

Blueberry Cheesecake
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  • 2 1/3 cup Graham Cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup sugar
  • 32 oz cream cheese, at room temperature
  • 1 1/2 cups sugar
  • 1/4 cup all purpose flour
  • 5 large eggs
  • 16 oz. container sour cream
  • 1/4 cup milk
  • 1 tbsp vanilla extract
  • 1/2 cup water
  • 1 1/2 pints blueberries.
  • 1/4 cup sugar
  • 1 tbsp cornstarch.


  1. Preheat oven to 375 degrees F.
  2. In a saucepan over medium heat cook the blueberries, water and sugar until bubbling. Remove 1/4 cup of the juice and set aside. Whisk in the cornstarch and cook until thick. Remove from heat.
  3. In a bowl combine graham crackers, butter and 1/4 cup of sugar. Press into bottom and sides of pan to make a crust.
  4. Beat together the cream cheese and remaining sugar. Beat in the flour.
  5. Beat in the eggs one at a time.
  6. Finally beat in the sour cream ,milk and vanilla. Stir in reserved blueberry juice.
  7. Pour the mixture over the crust and place in a large baking pan. Add one inch of water to the pan.
  8. Bake until set in centre about one hour. Top should be puffed and golden.
  9. Turn off the oven but leave the pie in the oven for another hour.
  10. Let cool about 6 hours then top with blueberry sauce.
Recipe Type: Dessert



You can substitute the blueberries with strawberries, blackberries, raspberries or even a combination of them all.

Preheat your oven.

In a medium saucepan add the water, blueberries and sugar.

Heat until blueberries are soft and bubbling.

Remove about 1/4 cup of the liquid and set it aside for later.

Add the cornstarch and whisk away any clumps.  Cook a few minutes longer until thick. Let cool completely.

In a medium bowl combine the graham cracker and 1/4 cup sugar.

Add the melted butter.

Mix the graham cracker until completely moist.

Press the graham cracker into the bottom and along the sides of you pan.

A great way to do this is by using a straight sided glass.  It will help press everything evenly.

In a large bowl beat together the cream cheese and remaining sugar.

Add the flour.

Beat in the eggs one at a time.

Beat in the sour cream.

Beat in the milk and vanilla.

Finally stir in your reserved blueberry juice.

Pour the filling into your pan with the prepared graham crust.

Bake in the oven for about one hour until browned and puffy.  Turn off the heat and leave in the oven for an additional hour.

Spread your blueberry sauce on top before serving.


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