Description
A silky cheesecake with a buttery graham cracker crust, layered with blueberry filling and crowned with whipped cream swirls.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/4 cup sugar (for crust)
- 24 oz cream cheese
- 1 cup sugar (for filling)
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 cups fresh or canned blueberries
- 1 cup heavy cream (for topping)
- 1/4 cup powdered sugar (for whipped cream)
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs with melted butter and sugar, press firmly into a springform pan, and bake for 8–10 minutes.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
- Pour half the cheesecake batter over the crust, spread blueberry filling in the center, then top with the remaining batter.
- Bake for 55–65 minutes until edges are set and center is slightly jiggly. Cool completely.
- Chill cheesecake for at least 4 hours or overnight.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Pipe swirls on top and garnish with extra blueberries if desired.
Notes
- For best results, use room temperature cream cheese.
- Chilling overnight enhances the flavor and texture.
- Feel free to use store-bought blueberry filling for convenience.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg