Description
Irresistible Blueberry Dream Cheesecake is a luscious, creamy cheesecake layered with a sweet blueberry topping and set on a buttery graham cracker crust, making it the ultimate indulgent dessert.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups blueberry pie filling (plus extra for topping if desired)
Instructions
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter; press mixture firmly into the bottom of the pan.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth and creamy.
- Beat in eggs one at a time, mixing well after each addition.
- Mix in vanilla extract and sour cream until fully incorporated.
- Pour half of the cheesecake batter over the crust and smooth out evenly.
- Spoon half of the blueberry pie filling over the batter and swirl gently.
- Pour the remaining cheesecake batter over the blueberry layer and smooth the top.
- Bake for 55-65 minutes, until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
- Top with additional blueberry pie filling if desired before serving.
Notes
- Use room-temperature ingredients to ensure a smooth batter.
- Place a pan of water on the lower oven rack during baking to help prevent cracks.
- For a fresher topping, use homemade blueberry compote instead of canned pie filling.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 30g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg