Ingredients
Scale
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 cream cheese (8 ounces each)
- 3/4 cup sour cream
- 3 large eggs
- 2 cups blueberries, fresh or frozen
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix crushed graham crackers and melted butter. Press into the bottom of a springform pan.
- In a separate bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla, mixing well.
- Add eggs one at a time, mixing until just combined. Do not overmix.
- In another bowl, toss blueberries with cornstarch. Fold gently into the cheesecake mixture.
- Pour the filling over the crust in the springform pan.
- Bake for 60-70 minutes, or until the center is set.
- Let cool, then refrigerate for at least 4 hours before serving.
Notes
- For best results, use room temperature ingredients.
- Top with extra blueberries and a dusting of powdered sugar before serving.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 26g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg