Blueberry Cheesecake Recipe

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 don’t be disappointed. Enjoy.

¼ cup pecans (finely chopped)
¼ almonds (finely chopped)
¼ cup walnuts (finely chopped)
¾ cup vanilla wafers (finely chopped)
2 tablespoons melted butter
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

Cooking Instructions:

Step 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” spring form pan. Set aside.

Step 2:
In a large mixing bowl beat cream cheese until it’s light and fluffy. 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. Mix well. Add sour cream and beat until smooth.
Step 3:
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. When time is up prop open the oven door and let cheesecake sit in the oven for 1 hour. Remove and allow cheesecake to cool and refrigerate overnight. Top with blueberry pie filling.
(makes 8 servings)


34 Responses to “Blueberry Cheesecake Recipe”

  1. megan — November 28, 2008 @ 9:03 pm

    what a pretty cheesecake! this happens to be one of my favorite desserts ever, and yours looks like utter perfection 🙂

  2. Roger Hamilton — November 29, 2008 @ 12:02 am

    I really love cheesecakes. I’m going to try out your recipe but just the cheesecake itself, without the blueberry filling. Thanks!

  3. HoneyB — November 29, 2008 @ 6:44 am

    Looks gorgeous! I love cheesecake and I happen to have blueberries in the freezer!

  4. diva — November 29, 2008 @ 11:15 am

    bobby that’s great. vanilla wafers in the crust is genius. looks really good and perfect for thanksgiving.

  5. Russell — November 29, 2008 @ 6:52 pm

    I think this has to be my favorite picture yet.

  6. Edible Creations — November 30, 2008 @ 12:19 am

    Oh my goodness, that is a beautiful looking cheesecake. Your step by step photos are great!

  7. giz — November 30, 2008 @ 2:25 pm

    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.

  8. Ivy — December 1, 2008 @ 6:23 am

    Cheesecake is one of my favourite desserts. I love any kind of topping.

  9. grace — December 1, 2008 @ 8:30 am

    if i’m gonna eat cheesecake, it better darn well be smothered in blueberry sauce. nice. 🙂

  10. Amanda — December 8, 2008 @ 7:18 am

    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 — December 8, 2008 @ 3:03 pm

    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

  12. Bobby — December 8, 2008 @ 7:16 pm

    Amanda – Turn the oven off and let it sit. I hope you enjoy the cheesecake!

  13. Tiffany — December 16, 2008 @ 6:31 pm

    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! 😉

  14. The Yummy Food — December 16, 2008 @ 10:57 pm

    This is one is awesome !!!

  15. Sara — December 28, 2008 @ 10:03 pm

    It’s cooling in my oven right now, smells so good!

  16. shanmin — January 11, 2009 @ 8:09 am


    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.

  17. Bobby — January 11, 2009 @ 3:12 pm

    shanmin – white all-purpose flour

  18. shanmin — January 11, 2009 @ 9:54 pm

    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 — January 12, 2009 @ 1:08 pm

    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.

  20. sherlayne — January 13, 2009 @ 7:10 am

    it looks so yummy … going to bake it on my teacher … try it … thanks for the recipe

  21. Lala — January 15, 2009 @ 9:33 pm

    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.

  22. Cooking Dad — January 27, 2009 @ 8:00 am

    That looks absolutely delicious! I’m going to give this recipe a try sometime soon.

  23. chloe — March 4, 2009 @ 2:54 am

    it looks really nice and im going to make it 4 my teacher b4 she leaves

  24. Barbee — March 6, 2009 @ 3:04 pm

    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.

  25. claire — March 23, 2009 @ 9:48 am

    the recipe looks so good!

  26. Sara T. — April 23, 2009 @ 2:59 am

    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 — May 15, 2009 @ 9:56 am

    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!

  28. Bobby — May 15, 2009 @ 10:11 am

    Sandra – The wafers I am referring to look like cookies but they are called Vanilla wafers.

  29. Kent — October 17, 2009 @ 1:13 pm

    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 — October 17, 2009 @ 1:15 pm

    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 — October 17, 2009 @ 4:10 pm

    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!

  32. Fabian — December 25, 2009 @ 8:56 am

    Está delicioso!!! ya lo probé y a mi familia le encantó!!! el sabor es suave e irresistible!!

  33. angela — February 1, 2011 @ 6:24 pm

    i love blueberry cheesecake! this is one of my favorite dessert!

  34. Wendy — November 25, 2012 @ 6:58 pm

    Great recipe! Thanks!!! 🙂 Made my own topping with strawberries, blueberries & blackberries! Delicious!

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