Blueberry Cheesecake Recipe

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Most Helpful Positive Review

Jan 27, 2008

Well, I also put some blueberries in the batter -- YUM. I also used one of the premade crusts. Well, I didn't realize that a pie crust is half the size of a 9" spring pan, so I had TWO pie sized cakes! I had to give some away! I also made some blueberry sauce out of a cup or two of blueberries (frozen or fresh), 1/8 c sugar, and about 2 tsp cornstarch (heated on the stove until thick). It turned out FABULOUS.

—PHEOBS

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Most Helpful Critical Review

Oct 22, 2002

This recipe doesn't taste good at all! Maybe it was the frozen blueberries. The mixture of ingredients is not the consistency that cheesecake is normally. Fresh blueberries might be helpful - also, reduce the number of eggs.

—DTBROWN

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76 Ratings

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May 18, 2003

First of all, there are so many different types of cheesecakes out there and they all taste different and have different textures. I did not change anything to the recipe and it was perfect. I made it for a company picnic and everyone loved it! Amazing Recipe!!

—EILEEN B. K.

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Nov 07, 2003

love this one I put the blueberries in the batter and toped the cake with blueberrie pie filling and chilled it. It was great.

—LOOPS33

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May 28, 2003

Bravo!! Excellent! Easy and great!

—CHEF BLY

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Nov 26, 2008

As always i took some tips from other reviews and changed a few things in the recipe. First, instead of gramcracker crumbs i used a whole box of (minus 2 or 3) SANDIES shortbread cookies for the crust. Doubled the butter to go with that. I like thick crust. I added 1/2 C. frozen blueberries to the batter. With the rest of the blueberries i combined them with 1/3 C. Red rasberry jam and 1/3 C. sugar. Mix and set aside. I always cook for the amount of time suggested and then turn my oven off and let the cheese cake cool by it self in the oven for 2-4 hours. I don't get any cracks in the top of my cake that way. Thank you for a differnt idea (Blueberries) for cheesecake. Mrs. Morrison

—Mrs. Morrison

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Aug 11, 2006

This recipe came out great! I made a couple changes though. I used 1 package regular cream cheese and 1 of low fat instead of both regular. I also made a sauce out of some extra blueberries instead of using jam. The only thing is you have to eat it within a day or 2, otherwise the blueberries get a little funky.

—Jasmine

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Aug 24, 2003

Excellent cheescake variety! I prefer to add blueberries IN the batter to have blueberries in every bite, but it is still good. Jam accents the taste. Good deal!

—KATLOVER4444

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Nutrition

Calories
356 kcal
18%

Carbohydrates
31.9 g
10%

Cholesterol
130 mg
43%

Fat
23.4 g
36%

Fiber
1 g
4%

Protein
6.3 g
13%

Sodium
216 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blueberry Cheesecake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 356
Calories from Fat: 211

% Daily Value *
Total Fat 23.4g 36 %
Saturated Fat 13.8g 69 %
Cholesterol 130mg 43 %
Sodium 216mg 9 %
Potassium 126mg 4 %
Total Carbohydrates 31.9g 10 %
Dietary Fiber 1g 4 %
Protein 6.3g 13 %
Sugars 23.5g
Vitamin A 17 %
Vitamin C 1 %
Calcium 8 %
Iron 12 %
Thiamin 6 %
Niacin 13 %
Vitamin B6 4 %
Magnesium 4 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.