Recipe courtesy of Audrey Alfaro

Rustic Blueberry Cheesecake

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  • Level: Easy
  • Total: 2 hr 50 min (includes chilling time)
  • Active: 30 min
  • Yield: 16 servings
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Ingredients

Crust:

Nonstick cooking spray or butter, for greasing

2 1/3 cups graham cracker crumbs 

1/2 cup butter, melted 

1/4 cup confectioners' sugar 

Filling:

1/2 cup granulated sugar

Two 8-ounce packages cream cheese 

2 eggs 

Topping:

2 1/2 cups fresh blueberries

3/4 cup granulated sugar 

1/3 cup all-purpose flour 

1/4 teaspoon salt 

Directions

  1. For the crust: Grease a 9-by-13-inch glass or stoneware casserole dish. Combine the graham cracker crumbs, melted butter and confectioners' sugar, and press into the prepared dish.
  2. For the filling: Preheat the oven to 350 degrees F. In the bowl of a stand mixer fitted with a paddle attachment combine the granulated sugar and cream cheese, and beat on medium-high speed until combined. Add the eggs, one at a time, and mix until combined. Pour the mixture over the prepared crust and bake until slightly wobbly in the center but set, 20 minutes. Cool the cheesecake until just warm, about 1 hour.
  3. For the topping: Combine the blueberries, granulated sugar, flour, salt and 1/3 cup water in a small saucepan set over medium heat and simmer until just thickened, about 15 minutes. Remove from the heat and cool until just warm, 30 to 45 minutes.
  4. Pour the blueberries over the top of the cheesecake. Refrigerate to chill and set, at least 1 hour.
  5. Slice and serve.

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