Ingredients
12
12 servings
- •1 cup graham cracker crumbs
- •0.25 cup melted butter
- •2 tablespoons white sugar
- •2 (8 ounce) packages cream cheese, softened
- •1 cup sour cream
- •0.75 cup white sugar
- •2 tablespoons all-purpose flour
- •1 teaspoon vanilla extract
- •4 large eggs
- •2 cups frozen blueberries, dry pack
- •0.33333334326744 cup blueberry jelly
Instructions
- Preheat the oven to 325 degree F (165 degrees C).
- Mix graham crumbs, melted butter, and 2 tablespoons sugar in a bowl until well combined. Pat mixture into the bottom of a 9-inch springform pan.
- Mash cream cheese in a mixing bowl until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, flour, and vanilla. Beat in eggs, one at a time. Pour mixture into the crumb-lined pan.
- Bake in the preheated oven until firm to the touch, about 1 hour.
- Place baked cheesecake in the refrigerator until thoroughly chilled, about 4 hours.
- Remove cheesecake from the pan by loosening the edges with a knife and opening the springform latch. Transfer to a serving platter. Place frozen blueberries on top. Melt jelly in a saucepan over low heat; spoon over blueberries to glaze. Chill in the refrigerator until ready to serve.
Nutritional Facts
Per 12 servings
- Calories: 356
- Carbohydrate: 32g
- Fat: 23g
- Fiber: 1g
- Protein: 6g
- Sugar: 24g
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