Blueberry Muffin Cheesecake
A Deliciously Decadent Dessert: Blueberry Muffin Cheesecake
Blog Introduction: If you’re looking for an indulgent treat to make for a special occasion, look no further than this blueberry muffin cheesecake.
This is a perfect mashup of two desserts that everyone loves—blueberry muffins and classic cheesecake—that will have your friends and family raving about it long after the event. Let’s break down what makes this dessert so delicious.
HERE’S WHAT YOU NEED FOR THE CHEESECAKE CRUST:
- 6 jumbo bakery style blueberry muffins – store bought
- 1/3 cup of butter – melted1 Tablespoon of sugar
FOR THE FILLING:
- 3 1/2 pounds of cream cheese (7 – 8 ounce packages) Softened
- 1/2 cup of half-n half1 cup of heavy cream
- 3 cups of powdered sugar
- 2 Tablespoons of granulated sugar
- 2 Tablespoons of Vanilla
- 2 pints of fresh blueberries – washed
- Blue food coloring gel
- Purple food coloring gel
FOR THE CRUMBLE – TOPPING:
- 2 cups of flour
- 1 cup of sugar
- pinch of salt
- 1/2 stick of butter- melted
COOKS TOOLS NEEDED:
- Electric stand mixer
- parchment paper
- 9 inch Spring-form pan
- cookie sheet
- Blue and/or White decorative sugars – Optional
HERE’S WHAT YOU DO:
First, make the crumble; line a cookie sheet with parchment paper, and melt the butter in the microwave. In a separate bowl, add the flour, sugar, and a pinch of salt, and stir well to blend. Add the melted butter to the flour mixture, and blend like you would for pie crust, until the mixture is in small particles, and the flour has been coated in the butter.
Pour the mixture onto the parchment paper on the cookie sheet, and bake at 400 degrees for about 20 – 25 minutes, or until the crumble is golden brown around the edges. You may need to turn the crumble on the cookie sheet about half way through baking; to do this, use a pancake turner, and carefully turn the crumble in small sections to make sure it bakes evenly. When done baking, move to a wire rack to completely cool.
Line the bottom of the Spring-form pan with parchment paper. Melt 1/3 cup of butter in the microwave, and set aside. In a large bowl, crumble the blueberry muffins, until they are in small crumb like pieces. Sprinkle with 1 Tablespoon of sugar, and mix. Pour the butter over the crumbled muffins, and mix with your fingers until the muffin mixture is coated in the butter. Press the muffin mixture into the bottom of the Spring-form pan, and with the back of a Tablespoon, press the mixture evenly in the pan. Place the Spring-form pan in the freezer.
In the mixing bowl of a stand mixer, place the packages of softened cream cheese, and with the mixer on low speed, blend the cream cheese until it’s smooth and creamy. Scrape the sides of the mixing bowl. Add the half n half a little at a time, blending between additions. Add the heavy cream a little at a time, and blend between additions. You’ll need to turn off the mixer and scrape the sides of the mixing bowl, often. Add the vanilla, and granulated sugar, and blend well. Add the powdered sugar a little at a time, blending between additions. Scrape the bowl, and mix again until the mixture is smooth and creamy. You’ll have a full mixing bowl of cheesecake, so just make sure you scrape the bowl all the way to the bottom so no cream cheese is left un-blended.
Pour half of the mixture into another bowl, and place in the refrigerator. In the mixing bowl, add 1 pint of fresh (washed) blueberries, and blend. Add 1/2 teaspoon of blue food coloring gel, and blend. Add 1/2 teaspoon of purple food coloring gel, and blend. Color should resemble the blue color in the photo of the finished cheesecake; if it’s not bright enough, add a little more blue, and purple until the desired color is achieved. I left some blue and purple streaks in the cheesecake mixture, and it was really beautiful when it froze that way. When it’s finished and you cut through the layers, you’ll also get cut blueberries which will lend a gorgeous color to each piece.
When you’re done blending, pour the blueberry cheesecake mixture into the Spring-form pan, on top of the blueberry muffin crust, and allow it about 2 hours to set. When the blue layer is set, remove the white cheesecake from the refrigerator, and pour it into the Spring-form pan on top of the blue layer – the pan will be full, so just smooth the white layer with the back of a large spoon, and place it back in the freezer for at least 4 hours, or overnight for best results. (I left mine overnight)
Before serving, place a generous amount of the shortbread crumble on top of the cheesecake, and then remove the outside form from the Spring-form pan. Cut the Cheesecake into 2 to 3 inch pieces, and plate. When plated, add a little more crumble to each piece, and sprinkle blueberries on top. You can also sprinkle blue sugars, or blue and white sugars on the Cheesecake before serving if desired. Enjoy!
NOTE: Return any un-used portion of the cheesecake to the freezer, in an airtight container. May be kept frozen for up to 3 weeks…but I doubt it lasts that long before being devoured!