Skip to content

Blueberry Cheesecake Recipe

Jump to Recipe·Leave a Review

Updated on June 26th, 2022


Okay, so it’s not really a blueberry cheesecake but I didn’t know what else to call it J. It does have some delicious blueberry pie filling on it though. This is the cheesecake that I made this year for Thanksgiving. After all, what could be better for Thanksgiving dessert than a cheesecake? It was so good and it absolutely got devoured in no time. The highlight of this cheesecake is the crust. The crust is a combination of vanilla wafers and 3 different types of nuts – almonds, walnuts, and pecans. A great way to make the crush is to crush all of the ingredients with a rolling pin. I feel the addition of lemon juice in the filling makes a huge difference in the overall flavor, and a little vanilla doesn’t hurt either. If you are looking for a delicious cheesecake recipe give this one a try. You won’t be disappointed. Enjoy.





(makes 8 servings)

Print

Blueberry Cheesecake Recipe

Save Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Bobby

Ingredients

Scale
  • Crust-
  • ¼ cup pecans (finely chopped)
  • ¼ almonds (finely chopped)
  • ¼ cup walnuts (finely chopped)
  • ¾ cup vanilla wafers (finely chopped)
  • 2 tablespoons melted butter
  • Filling-
  • 1 ½ lbs cream cheese
  • 1 1/3 cups sugar
  • 5 large eggs
  • 16 ounces sour cream
  • ¼ cup flour
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice
  • 1 can blueberry pie filling

 

Instructions

  1. Pre-heat the oven to 325 degrees. Mix all crust ingredients together and press into the bottom and 1 ½” up the sides of a 9” springform pan. Set aside.
  2. In a large mixing bowl beat cream cheese until it’s light and fluffy.
  3. Add sugar (a little at a time) and beat until creamy. Add one egg at a time (beating after each one). Add flour, vanilla extract, and lemon juice.
  4. Mix well. Add sour cream and beat until smooth.
    Pour cream cheese mixture over the crust. Place into the oven on the middle rack and back at 325 degrees for 1 hour and 15 minutes.
  5. When time is up propped open the oven door and let cheesecake sit in the oven for 1 hour. Remove and allow cheesecake to cool and refrigerate overnight.
  6. Top with blueberry pie filling.

Did you make this recipe?

Share a photo and tag @thisisblogchef — we can't wait to see what you've made!

Tags:

34 thoughts on “Blueberry Cheesecake Recipe”

  7. giz

    This is my first visit to your blog – what a gorgeous blog and I’m already planning the General Tso chicken and those cheesecake brownies – I think I just died and went to heaven.

  10. Amanda

    I love your site, and have tried a few of your recipes, they are always delicious! This cheesecake looks heavenly! When you say when time is up prop open the oven door and let cheesecake sit in the oven for an hour, do you mean to turn off the oven and let it sit, or do you leave the oven on, only with door open? Thanks! I can’t wait to try this 🙂

  11. Lynn

    This is how I have made cheesecakes since I started cooking. I recently lost my recipe. I am so glad that you made yours like I do. It is the best one that I have ever tasted.
    Thanks again. Lynn

  13. Tiffany

    I love your recipes, they all look soooooo good. And they also taste really good, i tried a bunch of them and they turned out awesome. You should add some more! 😉

  16. shanmin

    Hi,

    The blueberry cheese cake looks delicious and i would like to try. I wish to know in your recipe, what type of flour are you using?

    Thank you.

  18. shanmin

    Thanks Bobby..

    Can i replace with self raising flour? actually what is the different between all purpose flour and self raising flour?

    Thank you

  19. Bobby

    shanmin – self raising flour has baking powder and salt in it I believe. I would recommend using normal all-purpose white flour for this recipe. I hope this helps.

  21. Lala

    Blueberry Cheesecake is my all time dessert favorite. Now that I have your recipe I will try making one. Thank you so much. More power to you.

  24. Barbee

    This is sooo good. I made it this wednesday for a friend and I already have to make two more by request. The blueberry pie topping is delicious but this time around I’m going to give strawberry a try.

  26. Sara T.

    Oh my goodness i have tried 2 of your recepies Bobby “orange chicken and “calzoneh” and they came out perfect and i will give this cake a try as soon i have the ingredients for it. It’s very rare i try a recepie from internet where its so perfect as yours and i have been a fan of foodnetwork but now i prefer your recepies i think they are way better!

  27. Sandra

    Yummm. Your picture makes me drool already! Blueberry cheesecake is my husband’s most favorite cake and I’ll definitely try your recipe.

    One question; when you mention vanilla wafers, do you mean “Nilla” wafers that look like cookies, or vanilla cream wafers? In your picture, it looks like the first one but I wanted to double-check with you. Thanks!

  29. Kent

    This is Kent’s girlfriend, but I was wondering if you have to refridgerate it overnight, would it taste the same if I just refridgerated it for a couple hours to make it cold? Thanks =)

  30. Kent

    Oops, one more thing I forgot, when you say to leave it in the oven for an hour do I leave the oven on or turn it off, thanks!

  31. Bobby

    Kents GF- Hi 🙂 I would say it should be refigerated for at least 6 hours. The idea here is to get the cheesecake to become firm.

    Also, with the oven, you turn it off. This is so the cheesecake finishes cooking in the center or else it might drop a bit. I hope this helps!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star