One fabulous way to make a great cheesecake even better is by topping it with rich, sweet blueberries. This is the cheesecake I made for Thanksgiving this year, and it didn’t last long — everyone went back for seconds.
The real standout here is the crust: a mix of vanilla wafers and three kinds of nuts — almonds, walnuts, and pecans — that comes together beautifully when you crush everything with a rolling pin. The lemon juice in the filling brightens the whole dessert, and the splash of vanilla rounds it out. If you’re looking for a classic cheesecake flavor that feels special without being fussy, give this one a try. You won’t be disappointed.
Blueberry cheesecake recipe
- Prep Time: 25 minutes
- Cooling Time: 2 hours, plus overnight chilling
- Cook Time: 1 hour, 15 minutes
- Total Time: 3 hours, 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Oven-baked
Description
A rich, classic cheesecake baked on a nut-and-wafer crust and finished with sweet blueberry pie topping.
Ingredients
Crust
- 1/4 cup pecans, finely chopped
- 1/4 cup almonds, finely chopped
- 1/4 cup walnuts, finely chopped
- 3/4 cup vanilla wafers, finely crushed
- 2 tablespoons butter, melted
Filling
- 1 1/2 lbs cream cheese
- 1 1/3 cups sugar
- 5 large eggs
- 16 ounces sour cream
- 1/4 cup flour
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice
- 1 can blueberry pie filling
Instructions
-
Prepare the crust.
Preheat the oven to 325°F (165°C). Mix all crust ingredients together, then press the mixture firmly into the bottom and 1 1/2 inches up the sides of a 9-inch springform pan. Set aside. -
Beat the cream cheese.
In a large mixing bowl, beat the cream cheese until it becomes light and fluffy. -
Add sugar and eggs.
Gradually add the sugar, beating until creamy. Add the eggs one at a time, mixing well after each addition. Then add the flour, vanilla extract, and lemon juice. -
Finish the filling.
Mix well, then add the sour cream and beat until smooth. -
Bake the cheesecake.
Pour the cream cheese mixture over the prepared crust. Place the pan on the middle rack and bake at 325°F (165°C) for 1 hour and 15 minutes. -
Cool and chill.
When the baking time is up, prop open the oven door and let the cheesecake sit inside for 1 hour. Remove it, allow it to cool completely, then refrigerate overnight. -
Top and serve.
Finish the chilled cheesecake with blueberry pie filling before serving.
Nutrition
- Serving Size:
- Calories: 518
- Sugar: 25 g
- Sodium: 244.6 mg
- Fat: 33.6 g
- Carbohydrates: 45.5 g
- Protein: 10.4 g
- Cholesterol: 153.1 mg