Royal Blueberry Cheesecake
A baked cream cheese cheesecake with a spiced graham cracker crust, a layer of blueberries, and a sour cream topping, chilled overnight before serving.
Directions
- Mix all crust ingredients. Place 1/2 cup mixture in a heavily greased spring form pan 9 or 10 inches. Turn pan on side pressing mixture up sides of pan and then coat the bottom, continue until all of pan is coated. Bake 10 minutes at 350 degrees. Cool
- Place blueberries in bottom of pan Using medium speed on mixer blend all ingredients except blueberries together.
- Pour into pan and bake 30 minutes at 350 degrees for 30 minutes.
- Mix together 1 pint sour cream, 1 tsp vanilla, 1/4 cup sugar, and pour over hot cake. Bake 10 minutes more. Cool overnight before removing from pan.
- Mix all the crust ingredients together (2 cups graham cracker crumbs, 1/4 teaspoon cinnamon, 1/2 cup melted margarine, and 1/2 cup sugar).
- Place 1/2 cup of the crust mixture in a heavily greased 9- or 10-inch springform pan. Turn the pan on its side, pressing the mixture up the sides, then coat the bottom; continue until all of the pan is coated.
- Bake 10 minutes at 350 degrees. Cool.
- Place the drained can of blueberries in the bottom of the pan.
- Using medium speed on a mixer, blend all remaining ingredients except the blueberries together (2 packages 8-ounce cream cheese, 2 large eggs, 1/4 cup milk, 1/2 cup sugar, and 3/4 teaspoon vanilla).
- Pour into the pan and bake 30 minutes at 350 degrees.
- Mix together 1 pint sour cream, 1 teaspoon vanilla, and 1/4 cup sugar; pour over the hot cake. Bake 10 minutes more.
- Cool overnight before removing from the pan.
Goes well with
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