Description
A rich and creamy blueberry cheesecake with a buttery oat crust and fresh berries folded into every bite, topped with a luscious homemade blueberry sauce.
Ingredients
1 ½ cups crushed oat or graham crackers
¼ cup melted butter
3 (8 oz) blocks cream cheese
1 cup sugar
3 eggs
1 tsp vanilla powder
1 ½ cups fresh blueberries
Instructions
Preheat oven to 325°F.
Mix crumbs and melted butter, press into 9-inch springform pan, and bake crust for 10 minutes.
Beat cream cheese until smooth and fluffy.
Gradually add sugar, then mix in eggs one at a time.
Stir in vanilla and fold in 1 cup of blueberries.
Pour blended mix over crust, tap to settle the batter.
Place in a hot water bath and bake for 50 minutes.
Cool in the turned-off oven for 1 hour, then chill for 3 hours.
Top with reserved blueberries and serve.
Notes
Use room temperature ingredients for a smoother blend.
Bake in a water bath to prevent cracks.
Perfect for freezing individual slices.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 395
- Fat: 28g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
Keywords: blueberry cheesecake, baked blueberry dessert, classic cheesecake recipe