Recipe courtesy of Wayne Harley Brachman

Blueberry Pecan Cheesecake

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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


  1. For the 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.
  2. For the cake: 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.
  3. For the 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.