Blueberry Pecan Cheesecake

Ingredients
  • Crust:
  • 1 tablespoon melted butter, for greasing the pan
  • 1/2 cup pecan pieces
  • 1 cup Graham cracker crumbs
  • 2 tablespoons sugar
  • 6 tablespoons unsalted butter, melted
  • Cake Batter:
  • 1/2 cup port
  • 3/4 cup (4 ounces) dried blueberries
  • 1 1/2 pounds cream cheese, at room temperature
  • 6 tablespoons unsalted butter, at room temperature
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 4 large eggs
  • 1 cup sour cream
  • 2 teaspoon vanilla extract
  • Blueberry sauce:
  • 1 cup port wine
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 pint blueberries
Directions
Crust:

Preheat the oven to 300 degrees. Grease an 8-inch cake pan with the 1 tablespoon butter. On a cookie sheet, toast the pecans for 8 minutes. Turn the pan once for even toasting. In a bowl, combine the Graham cracker crumbs, sugar, butter and pecans. Pat evenly over the bottom of the pan.

Cake Batter:

In a small saucepan, simmer the port and dried blueberries for 3 minutes. set aside to cool. Put the cream cheese, butter, sugar and cornstarch in a mixing bowl and beat on medium, just to blend. Add eggs, 1 at a time, then sour cream, vanilla and blueberry mixture. Pour batter into prepared pan. Set into hot water bath and bake for 1 hour and 15 minutes, and slightly puffed and firm. Cool on rack. Refrigerate, then remove from pan.

Blueberry sauce:

In saucepan, simmer 3/4 cup port and sugar for 3 minutes. Meanwhile whisk together cornstarch, vanilla and remaining 1/4 cup of port. Add slurry to pan and simmer for 2 more minutes. Add half of blueberries and cook until berries burst and sauce thickens. Remove from heat and let cool. Stir in remaining berries.


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