Blueberries and cheesecake and cookie crust—oh my! All this delectable dessert wizardry occurs with just 15 minutes of prep time.
What You Need
Original recipe yields 16 servings
30 vanilla wafers, crushed (about 1 cup)
1 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3 Tbsp. flour
1 Tbsp. vanilla
grated peel from 1 medium lemon
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 egg s
2 cups fresh blueberries
Add To Shopping List
Let's Make It
Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. of the sugar and butter until well blended. Press firmly onto bottom of pan.
Beat cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust; top with 2 cups of the blueberries.
Bake 1 hour 10 min. to 1 hour 15 min. or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.
Savor a serving of this crowd-pleasing dessert on special occasions.
Garnish with additional blueberries and fresh mint sprigs just before serving.
Substitute 1 bag (16 oz.) thawed frozen blueberries or 1 can (15 oz.) blueberries, well drained, for the 2 cups fresh blueberries.
Calories From Fat
% Daily Value*
Total Fat 32g
Saturated Fat 19g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.