This blueberry cheesecake starts with a buttery graham cracker crust, a creamy cheesecake center, and a tangy blueberry swirl. This cheesecake is incredible!
I made this amazing blueberry cheesecake last Thanksgiving but since it hasn’t been pie season or blueberry season I decided to wait till now to share it with you! But trust me I’ve been waiting anxiously. This blueberry cheesecake is INCREDIBLE!
Nate loves blueberries and he loved this blueberry cheesecake. In fact we all did! It was the favorite thanksgiving dessert, but I recommend not waiting till Thanksgiving to make this delicious cheesecake. It’d be great for a summer bbq, a birthday party, or just for any occasion when you want cheesecake – because… cheesecake!
If you don’t like blueberries you could make a strawberry sauce or raspberry sauce too. But trust me, the blueberry is amazing.
This cheesecake has a perfect buttery graham cracker crust. Topped with a creamy and tangy cheesecake. Swirled with a sweet blueberry sauce! Top it with even more blueberry sauce when serving and some whipped cream too, for pure perfection!
A couple tips to try to avoid cracks in your cheesecake –
- Bring your ingredients to room temperature, eggs and cream cheese.
- Cook your cheesecake in a waterbath. Use a large roasting pan, or cookie sheet with edges to hold water and place your cheesecake in the pan. Wrap your cheesecake springform pan in foil so it doesn’t get wet.
- Avoid opening your oven when baking your cheesecake. You don’t want to cause a sudden drop in temperature.
- Don’t overbake your cheesecake! It’ll have a couple inches in the middle that are still wobbly when its done.
- Allow your cheesecake to cool slowly. First in the oven with the temperature off and the oven cracked. Then on the counter for about an hour and then in the fridge to chill for 4 hours up to overnight.
- And lastly if your cheesecake still cracks – mine did a little, top it with lots of extra blueberry sauce and whipped cream!
Oh my gosh, I’m seriously drooling just looking at my own pictures, so embarrassing, can’t wait to make it again!
Your blueberry sauce is made from combining your fresh (or frozen) blueberries in a small sauce pan with a little sugar. Add in a cornstarch mixture (cornstarch, water and lemon juice) to thicken the sauce. Smash your blueberries to squish the juice out and continue to stir everything together till the mixture starts to thicken. Separate the mixture through a fine mesh strainer. Use about 1/4 cup of the blueberry sauce to swirl into the cheesecake. Add the rest of the juice to smashed blueberries and remaining blueberries and reserve to serve on top of cheesecake.
- 1½ cups graham crackers (12 -13 full sheet graham crackers)
- 6 TBS melted butter
- ¼ cup sugar
- 2 cups fresh blueberries
- 3 TBS sugar
- 1 tsp lemon juice
- 1 TBS cornstarch
- 1 TBS warm water
- 24 oz softened cream cheese
- 1 cup sugar
- 1 cup sour cream
- ½ TBS vanilla extract
- 3 large eggs, room temperature
- Preheat your oven to 350 degrees.
- Crush up your graham cracker pieces in a blender or food processor till a nice crumb is formed.
- Mix the crumbs, melted butter and sugar together.
- Press into the bottom and slightly up the sides of a 9 in springform sprayed with pam.
- Wrap foil around the bottom of the pan and around the sides over the top.
- Bake for about 8 - 10 minutes. Allow to cool as you prepare the blueberry sauce and filling.
- Put the blueberries and sugar together in a small saucepan over medium heat.
- In a small bowl mix together the lemon juice, cornstarch and water.
- Add the cornstarch to the blueberries, smashing some of the berries as you stir it together. Remove from heat as the mixture starts to thicken.
- Push through a fine mesh strainer to separate the juice and the berries. Save both for later.
- Mix your cream cheese in a stand mixer till smooth.
- Add in the sugar and beat for 2-3 minutes.
- Add in the sour cream, vanilla extract and stir to combine.
- Add in the eggs, one at a time, mixing after each addition till just blended.
- Pour the filling into the cooled crust.
- Drop the blueberry sauce (not the berries) on the top of the batter. You'll use about ¼ cup of it here. Mix the extra sauce back in with the cooked berries and save for later.
- Use a knife to gently swirl the blueberry sauce around the top of the cheesecake in a marbled fashion.
- Place the pan into a large roasting pan, or deep cookie sheet filled with ½ to 1 inch of hot water.
- Bake for 55-65 minutes until the center is almost set, except for a couple inches in the middle.
- Open the oven door slightly and leave the cheesecake in there for 1 hour.
- Remove cheesecake from the oven and allow to cool to room temperature.
- Cover and place in the fridge overnight.
- Carefully remove the cheesecake from the pan.
- Cut into slices and serve.
- Top with remaining berries and whipped cream if desired.