Fresh Blueberry Pan Cheese Cake |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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From Carol Pelligrinelli, - a dense cheesecake, marbled with blueberries. Looks beautiful, tastes great! And I love recipes that can be cut from the pan! Ingredients:
1-1/2 cups graham cracker crumbs |
1-1/4 cup sugar, divided |
6 tablespoons butter, melted |
40 ounces cream cheese, softened |
3 tablespoons flour |
1 tablespoon vanilla |
1 cup sour cream |
4 eggs |
2 cups blueberries, rinsed and dried |
Directions:
1. Lightly grease (spray and wipe out) 9x13 pan.
2. Combine graham crackers, 1/4 cup sugar and melted butter.
3. Press crust mixture into pan.
4. Bake for 12-15 minutes.
5. While baking, beat cream cheese and 1 cup sugar.
6. Add flour and vanilla.
7. Mix well.
8. Add sour cream.
9. Mix.
10. Add eggs one at a time.
11. Mix until just combined.
12. Don't over beat.
13. Pour batter over crust.
14. In a food processor, crush 1 cup blueberries.
15. Then hand stir-in last cup blueberries with crushed berries
16. Spoon the berries over cheesecake batter.
17. Draw knife through mixture to create marble effect.
18. Bake for 50 minutes or until done.
19. Center should wiggle a little.
20. Completely cool on wire rack.
21. Refrigerate 4 hours or overnight.
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