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Creamy Baked Blueberry Cheesecake with Buttery Cookie Crust

A perfect slice of creamy blueberry cheesecake sits on a white plate, generously topped with rich blueberry compote.
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Follow this trusted recipe for a creamy baked blueberry cheesecake with a buttery graham cracker crust and a sweet blueberry topping. We explain the simple techniques for a smooth texture every time you bake this classic dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • 1 cup fresh or frozen blueberries (for topping)
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 1/4 cup granulated sugar (for topping)

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool slightly.
  2. Reduce the oven temperature to 325°F (160°C).
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with 1 1/2 cups sugar until smooth. Beat in the vanilla extract and sour cream. Mix until just combined.
  4. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix the batter once the eggs are added; this prevents cracks.
  5. Pour the filling over the cooled crust in the springform pan.
  6. Bake the cheesecake for 55 to 65 minutes. The edges should look set, but the center should still have a slight wobble.
  7. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This gradual cooling helps prevent cracking.
  8. Remove the cheesecake from the oven and cool completely on a wire rack. Then, chill in the refrigerator for at least 6 hours, or preferably overnight.
  9. Prepare the blueberry topping: In a small saucepan, combine the blueberries, 1/4 cup sugar, water, and cornstarch. Cook over medium heat, stirring constantly, until the sauce thickens and bubbles. This usually takes about 5 to 8 minutes.
  10. Remove the sauce from the heat and let it cool completely.
  11. Once the cheesecake is fully chilled, carefully remove the sides of the springform pan. Spoon the cooled blueberry topping over the top of the cheesecake before serving.

Notes

  • For the best, creamy texture, make sure your cream cheese is fully softened to room temperature before mixing. Cold cream cheese creates lumps.
  • To prevent cracks, bake the cheesecake in a water bath (place the springform pan inside a larger roasting pan filled with hot water before placing it in the oven).
  • You can substitute the graham cracker crust with a shortbread cookie crust for a different flavor profile.

Nutrition

Find it online: https://tastethisplate.com/blueberry-cheesecake-creamy-baked-recipe/