Description
A creamy and decadent blueberry cheesecake with a graham cracker crust.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, beat cream cheese and sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gently fold in blueberries.
- In a separate bowl, combine graham cracker crumbs and melted butter with 2 tablespoons of sugar. Press mixture evenly into the bottom of a 9-inch springform pan.
- Pour blueberry mixture over the crust.
- Bake for 45-55 minutes, or until the center is almost set.
- Turn off the oven, crack open the oven door, and let the cheesecake cool in the oven for 1 hour.
- Remove from oven and let cool completely on a wire rack.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- For a smoother cheesecake, ensure cream cheese is fully softened.
- Do not overmix the batter after adding eggs.
- Cooling the cheesecake gradually prevents cracking.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: blueberry cheesecake, no bake cheesecake, graham cracker crust, creamy cheesecake, dessert recipe