As with many things in life, sometimes simple is best. That’s why in today’s post, we are featuring this simple, yet delicious blueberry topped cheesecake with a yummy homemade blueberry sauce.

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If you were to do a search for cheesecake recipes on our blog, you would soon discover that we have quite a selection of them. Everything from Heath Bits Cheesecake, German Chocolate Cheesecake, Caramel Pecan Chocolate Cheesecake, Pumpkin Chia Cheesecake with Caramel Rum Sauce, and Cheesecake Cupcakes.

Just when I think I have found my all-time favorite flavor, I soon discover another great cheesecake recipe. (sigh) Of course, I am not complaining that my list of favorite cheesecake recipes continues to grow longer and longer. After all, I am a cheesecake lover!

This recipe starts with a basic graham cracker crust recipe and a basic cream cheese filling recipe.

*You can easily tweak this recipe to be a gluten-free recipe. I use gluten free graham cracker crumbs by Kinnikinnick whenever I make a gluten-free cheesecake. In addition, Kinnikinnick S’moreable Graham Crackers work perfectly for S’mores.

Here is how to make a blueberry topped cheesecake.

Ingredients: 

CRUST:

• 1 3/4 cup graham cracker crumbs or vanilla wafers – (*gluten-free version use gluten-free graham cracker crumbs)
• 1/3 cup salted butter, softened
•  3 tablespoons granulated sugar

In a mixing bowl, combine graham cracker crumbs, butter, and sugar. Firmly press mixture into bottom and slightly up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes, remove from oven and allow to cool while preparing the filling.

FILLING:

• 3 packages (8 ounces each) of cream cheese, softened
• 1 cup of sugar
• 2 teaspoon vanilla extract (*gluten-free version – use gluten-free vanilla extract)
• 1 cup sour cream (*gluten-free version – Daisy brand is gluten-free)
• 4 eggs, lightly beaten

In a large bowl, beat the cream cheese, sugar, vanilla, and sour cream until smooth. Add one egg at a time and beat just until eggs are incorporated. Pour cheese mixture into prepared pan. Bake at 350° for 1 hour, or until the center of the cheesecake barely jiggles. 

TOPPING: (optional)

• 1 1/2 cups sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract 

Combine sour cream, sugar, and vanilla; spread over cheesecake. Bake 5 minutes longer. 

Before serving, drizzle blueberry sauce, fresh blueberries and a sprinkle of powdered sugar over each slice of cheesecake. (Hence the name, blueberry topped cheesecake!) Refrigerate leftovers. 

Be sure to check out this adorable hand-stamped “Made With Love” spoon. Attach this spoon to a jar of homemade jam (along with a cheesecake or homemade muffins) for a tasty gift! *Think gift idea for Mother’s Day, her birthday or bridal shower. 

Blueberry Topped Cheesecake

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Print

Ingredients

• CRUST:
• 1 3/4 cup graham cracker crumbs or vanilla wafers – (*gluten free version use gluten free graham cracker crumbs)
• 1/3 cup salted butter, softened
• 3 tablespoons granulated sugar
• FILLING:
• 3 packages (8 ounce each) cream cheese, softened
• 1 cup sugar
• 2 teaspoon vanilla extract (*gluten free version - use gluten free vanilla extract)
• 1 cup sour cream (*gluten free version - Daisy brand is gluten free)
• 4 eggs, lightly beaten
• TOPPING:
• 1 1/2 cups sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• BLUEBERRY SAUCE:
• 2 cups fresh blueberries, rinsed and drained
• 1/4 cup water
• 1 tablespoons sugar
• 1/2 tablespoon water
• 1 teaspoon cornstarch
• 1 teaspoon fresh lemon juice

Instructions

1. Crust:
2. In a mixing bowl, combine graham cracker crumbs, butter, and sugar.
3. Firmly press mixture into bottom and slightly up sides of a 9-inch springform pan coated with cooking spray.
4. Bake at 350° for 10 minutes, remove from oven and allow to cool while preparing the filling.
5. Filling:
6. In a large bowl, beat the cream cheese, sugar, vanilla, and sour cream until smooth. Add one egg at a time and beat just until eggs are incorporated. Pour cheese mixture into prepared pan. Bake at 350° for 1 hour, or until the center of the cheesecake barely jiggles.
7. Topping:
8. Combine sour cream, sugar, and vanilla; spread over cheesecake. Bake 5 minutes longer.
9. Blueberry Sauce:
10. In a small saucepan, combine blueberries, water, and sugar. Cook over medium-high heat; bring to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat. In a small mixing bowl, whisk together water and cornstarch. Add cornstarch mixture to pan. Bring to a boil; cook for 1 minute, stirring constantly. Transfer mixture to a glass container; cool to room temperature then stir in lemon juice. Refrigerate.

Instead of making a blueberry topped cheesecake, feel free to substitute another fruit topping in place of blueberries – peach, strawberry, cherry, blackberry or raspberry. The blueberry sauce recipe should work similarly for any fruit. *Depending on the fruit, you may need to slightly adjust the amount of cornstarch to make the sauce thicker. 

For more great blueberry recipes be sure to check out:

Enjoy! 

Linda

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