Mom's Blueberry Cheesecake

Ultra creamy, tangy New York style cheesecake glazed with a lavish amount of blueberry topping and generous enough to satisfy a crowd.

Course Dessert

Cuisine American

Keyword blueberry, cream cheese, graham cracker, heirloom recipe, New York style, sour cream

Prep Time 20

Cook Time 35

Chilling Time 8

Total Time 8 55

Servings

Calories 486kcal

Equipment

9”x13” pan
2 medium mixing bowls
large mixing bowl

Ingredients

Crust

2 cups graham cracker crumbs 14 full sheets / 220g
½ cup sugar
½ cup melted butter

Filling - layer 1

32 oz cream cheese room temperature
4 eggs room temperature
1 ⅓ cup sugar
2 tsp vanilla

Filling layer 2

1 pt sour cream room temperature
4 tbsp sugar
2 tsp vanilla

Topping:

2 cans blueberry pie filling

US Customary - Metric

Instructions

To make the crust:

Combine the graham cracker crumbs, sugar and melted butter in a medium mixing bowl.
2 cups graham cracker crumbs, 1/2 cup sugar, 1/2 cup melted butter
Mix well then press into the bottom and up the sides of a 13"x9" glass or ceramic baking pan.

To make filling-layer 1:

Preheat oven to 375°F.
Using an electric mixer, beat the cream cheese until softened and smooth.
32 oz cream cheese
Blend in the eggs, sugar and vanilla, just until combined - avoid over mixing.
4 eggs, 1 1/3 cup sugar, 2 tsp vanilla
Pour the batter into the prepared crust and bake in the preheated oven for 20 minutes.
Remove the pan from the oven and let it stand for 15 minutes while making the second filling layer

To make filling-layer 2:

Raise the oven temperature to 425°F.
Combine the sour cream, sugar and vanilla in a medium mixing bowl.
1 pt sour cream, 4 tbsp sugar, 2 tsp vanilla
Carefully spread the sour cream mixture over the first layer of filling, ensuring it is all the way to the edges.
Return the pan to the oven and bake for 10 more minutes.
Remove the cheesecake from the oven and cool completely on a wire rack

Topping:

Spread the blueberry pie filling evenly over the entire surface of the cooled cake.
2 cans blueberry pie filling
Chill the cake in the refrigerator overnight before serving.

Notes

I know I said you don't mess with perfection, but is anything truly perfect? These are some optional changes along with reasons why you might want to use them:

Add 1/4 tsp salt to the crust
- This crust has a high ratio of sugar which is great for creating a little extra caramelization and crunch in the crust, but can come across as extra sweet - the touch of salt helps to balance that.
Pre bake the crust for ~10-12 minutes
- If you like a little extra crunch and contrast between the filling and the crust, I recommend pre-baking the crust before adding the filling.
Brush baked crust with very well beaten egg white about 2 minutes before it is done baking.
- This creates an extra barrier between the crust and the filling helping to protect the texture of the crust.
Add 1/4 tsp salt to the filling-layer 1
- This is for the same reason as you would add it to the crust, it helps to balance the sweetness of the dish over all.
Use a different fruit topping or even multiple fruit toppings on the same cake
- This is simply a matter of preference, our family loves the blueberries and wouldn't dream of not using them, but we also enjoy cherry or apple topping so go with what you love!

Nutrition