Blueberry Cheesecake

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Blueberry Cheesecake
This Blueberry Cheesecake is not only pretty to look at, but also it’s really delicious as well.  This is a real stunner to serve for dessert.  This would be gorgeous on a Dessert Table, or anytime you want a dessert that everyone will love.  From the crunchy Crust to the creamy filling, and everything in between, this one is sure to be a favorite.  Make sure you keep this recipe in your favorites!

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  • 1 cup of Graham Cracker Crumbs
  • 1 cup of Pretzel Crumbs
  • 1 stick of Butter – melted
  • 2 heaping Tablespoons of Sugar


  • 4 – 8 ounce packages of Cream Cheese – softened
  • 2 1/4 cups of Sugar
  • 1 Tablespoon of Vanilla
  • 3 Eggs
  • 1 cup of Heavy Cream
  • 2 Tablespoons of Corn Starch
  • 2 heaping Tablespoons of Blueberry Preserves
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Place the stick of Butter in a dish and melt in the microwave.  Place the Graham Cracker and Pretzel Crumbs in a bowl, and add the Sugar, and stir well.  Pour the melted Butter over the Graham Cracker/Pretzel Crumbs and stir to coat the Crumbs. 

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Line the Bottom of a 9-inch Spring-form pan with Parchment Paper and press the Graham Cracker /Pretzel Crumbs in the bottom of the pan.  Place the pan in the Freezer. 

In the mixing bowl of a stand mixer, place the softened Cream Cheese, Sugar, Vanilla, and Eggs, and mix at low speed until all ingredients are well mixed.  Turn mixer to high speed and mix until smooth and creamy.  Add the Corn Starch to the Heavy Cream, and stir well, add to the mixer, and blend until mixed. 

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Remove the pan from the Freezer and pour the Cheesecake batter into the pan. Add the Blueberry Preserves, and mix with a knife, just until swirled through Cheesecake batter.  In the oven, place a small dish of water on the bottom rack of the oven, and place the Cheesecake on the top rack.  Bake at 375, for 30 minutes, and turn the temperature to 350, and bake an additional 30 to 45 minutes, or until the Cheesecake barely jiggles in the middle when the pan is gently moved.  Turn off Oven, and leave Cheesecake in oven for another 30 minutes.  Remove Cheesecake to a wire rack to cool completely. When Cheesecake is completely cool.  Wrap in Parchment paper, and then in foil, and place in the refrigerator overnight for the Cheesecake to set. 

ALSO: If the Cheesecake gets too brown on top, place a large piece of folded Foil over the Cheesecake, like a tent: Fold the Foil in the middle, and place over the pan without touching the Cheesecake – leave the foil sticking up off the pan 3 to 4 inches, and the foil only touching the outside of the pan.
The next day: Make the Frosting: In the mixing bowl of a stand mixer, add the Cream Cheese, Butter, and Vanilla, and Heavy Cream, mix well with the whisk attachment until creamy and smooth.  Add the Powdered Sugar a cup at a time, with the mixer at low speed until all the powdered sugar has been added and is blended smooth.   Scrape down sides of the mixing bowl, and blend again on high, making sure the Frosting is thick and creamy.  Add a few drops of Blue Food Coloring Gel, and a teaspoon of Blueberry Preserves. Mix just until swirled. 

Remove the Cheesecake from the refrigerator, and remove the wrapping, and the Spring-form from the pan.  Place the Cheesecake on a cake plate, or cake stand, and fill the center of the Cheesecake with Blueberries. 

Place the Cheesecake in the refrigerator until time to serve.   When ready to serve, cut in two-to-three-inch pieces, and serve with Blueberries around the dessert plates.  Enjoy!

Makes 10 – 12 servings (If you cut the pieces a little smaller, you can get 14 – 15 pieces from the Cheesecake)

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