Description
Buttery graham cracker crust with a real cheesecake layer topped with a blueberry topping that’s not too sweet.
Ingredients
- 1 ½ cups graham cracker crumbs
- 6 tablespoons butter, melted
- ⅓ cup white sugar
- 3 (8 ounce) packages cream cheese, softened to room temperature
- ¾ cup white sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 2 cups fresh blueberries
- ⅓ cup white sugar, or more to taste
- 2 tablespoons cornstarch, or more to taste
- ½ cup cold water
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine graham cracker crumbs
- melted butter
- and 1/3 cup sugar in a bowl. Press crust mixture into the bottom of a pie plate.
- Whip together cream cheese and 3/4 cup sugar in a large bowl. Add eggs 1 at a time
- beating well after each addition. Spread filling over crust in the pie plate.
- Bake in the preheated oven until center is almost set and slightly jiggly
- about 45 minutes. Allow cheesecake to cool completely
- about 1 hour.
- Combine blueberries and 1/3 cup sugar in a saucepan over low heat. Stir cornstarch and cold water together in a small bowl until dissolved. Stir cornstarch mixture into blueberries in the saucepan. Bring to a low boil
- about 5 minutes and cook until thickened
- about 5 minutes more. Pour blueberry topping over cheesecake before serving.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 2 hrs 15 mins
Servings: 12