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Blueberry Cheesecake

Blueberries, cream cheese, sour cream, oh my! This blueberry cheesecake will make your mouth water, and satisfy your taste buds!

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INGREDIENTS

  • 1 cup graham cracker crumbs
  • 3/4 cup + 2 tbsp white sugar
  • 1/4 cup melted butter
  • 16 oz cream cheese, softened
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • 4 eggs
  • 2 cups blueberries, fresh or frozen
  • 1/3 cup blueberry jelly
  • Prep Time
    20 min
  • Cook Time
    1 hr
  • Servings
    12

Combine the graham cracker crumbs + 2 tablespoons of sugar and butter. Mix thoroughly until full blended. Pat mixture into the bottom of a 9 inch springform pan. Preheat your oven to 325 degrees F.

Mash the cream cheese until it is soft and creamy. Gradually beat in the sour cream, ¾ cup sugar, vanilla and flour. Beat in the eggs one at a time. Pour mixture into the crumb-lined pan. Bake in the oven for 1 hour or until firm to the touch.

Cool and then remove the cake from the pan by loosening the edges with a knife. Top the cake with blueberries. Melt jelly and spoon over the blueberries to glaze. Chill until ready to serve.

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