Sunday, May 25, 2014

Homemade Blueberry Cheesecake

Homemade Blueberry Cheesecake

Wow, this stuff is good. Normally, I am not a cheesecake kind of gal, but that is all set aside when I make this delicious blueberry cheesecake. The blueberries can be substituted for blackberries, strawberries, or whatever other berry you choose.


1 box vanilla wafers
1/2 cup pecans
1 stick (1/2 cup) melted butter, unsalted
2 teaspoons vanilla
3 packages 8 ounce cream cheese
1 1/2 cups sugar
4 eggs
1/2 cup sour cream
2 cups blueberries (or other berries)
1/2 cup sugar
1 tablespoon water


Preheat oven to 350F.

Place entire box of vanilla wafers and pecans in a food processor; pulse until they are all crumbs. Add butter and vanilla and pulse until combined. Pat into the bottom of a 13x9 inch pan lined with parchment paper.

In a different bowl, beat cream cheese and sugar. Add eggs one at a time and beat after each addition. Mix in sour cream. Pour mixture over top of the crust. Bake for one hour. Remove from oven, cool completely.

Add the berries, sugar, and water to a small sauce pot. Bring to a boil and cook for five more minutes, turning the heat to medium. Remove from heat, and allow the sauce to cool slightly.

Pour berries over the cheesecake, and then put the pan in the fridge to cool overnight.

Pull parchment paper out of pan, and cut cheesecake.