Ingredients
12
12 servings
- •1 ½ cups graham cracker crumbs
- •6 tablespoons butter, melted
- •⅓ cup white sugar
- •3 (8 ounce) packages cream cheese, softened to room temperature
- •¾ cup white sugar
- •1 teaspoon vanilla extract
- •3 eggs
- •2 cups fresh blueberries
- •⅓ cup white sugar, or more to taste
- •2 tablespoons cornstarch, or more to taste
- •½ cup cold water
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine graham cracker crumbs, melted butter, and 1/3 cup sugar in a bowl. Press crust mixture into the bottom of a pie plate.
- Whip together cream cheese and 3/4 cup sugar in a large bowl. Add eggs 1 at a time, beating well after each addition. Spread filling over crust in the pie plate.
- Bake in the preheated oven until center is almost set and slightly jiggly, about 45 minutes. Allow cheesecake to cool completely, about 1 hour.
- Combine blueberries and 1/3 cup sugar in a saucepan over low heat. Stir cornstarch and cold water together in a small bowl until dissolved. Stir cornstarch mixture into blueberries in the saucepan. Bring to a low boil, about 5 minutes and cook until thickened, about 5 minutes more. Pour blueberry topping over cheesecake before serving.
Nutritional Facts
Per 12 servings
- Calories: 420
- Carbohydrate: 38g
- Fat: 28g
- Fiber: 1g
- Protein: 7g
- Sugar: 30g
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