Blueberry Cheesecake Recipe

Indulge in the creamy decadence of a classic Blueberry Cheesecake. This recipe combines rich, smooth cheesecake filling with a burst of vibrant blueberry flavor, all atop a buttery graham cracker crust. Perfect for any occasion, from family gatherings to dinner parties, this dessert is sure to impress.


For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 1 cup sour cream
  • 1/4 cup all-purpose flour

For the Blueberry Topping:

  • 2 cups fresh blueberries
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1/4 cup water


  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
  2. In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan, forming an even crust.
  3. In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar and vanilla extract, and beat until well combined.
  4. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure all ingredients are fully incorporated.
  5. Mix in the sour cream and flour until smooth and creamy. Pour the cheesecake filling over the prepared crust in the springform pan.
  6. Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
  7. While the cheesecake is baking, prepare the blueberry topping. In a saucepan, combine the blueberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries burst, about 5-7 minutes. Remove from heat and let cool slightly.
  8. Once the cheesecake is done baking, remove it from the oven and let it cool in the pan for 10 minutes. Then, carefully run a knife around the edges of the pan to loosen the cheesecake.
  9. Pour the slightly cooled blueberry topping over the cheesecake, spreading it evenly with a spatula.
  10. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours, or overnight, until fully chilled and set.
  11. Once chilled, remove the cheesecake from the springform pan and transfer it to a serving platter. Slice and serve, garnishing with additional fresh blueberries if desired. Enjoy your delicious homemade Blueberry Cheesecake!

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