Rustic Blueberry Cheesecake

0 Ratings
Recipe courtesy ofAudrey Alfaro

Total: 2 hr 50 min Cook: 30 min

Yield: 16 servings

Level: Easy



  • 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 


  • 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.

  • 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.

  • 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.

  • Pour the blueberries over the top of the cheesecake. Refrigerate to chill and set, at least 1 hour.

  • Slice and serve.

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This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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