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Creamy blueberry cheesecake topped with fresh blueberries and a graham cracker crust.

Creamy Blueberry Cheesecake

A delicious and creamy dessert featuring a smooth cheesecake filling with fresh blueberries on a graham cracker crust, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, melted
For the filling
  • 3 packages (8 oz) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup fresh blueberries Use fresh for best flavor

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, mix the graham cracker crumbs, 1/2 cup sugar, and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan.
  3. In another bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth.
  4. Add eggs one at a time, mixing until just combined. Gently fold in the blueberries.
  5. Pour the cheesecake batter over the crust in the springform pan.
Baking
  1. Bake for about 60 minutes, or until the center is set and slightly jiggles.
  2. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
  3. Refrigerate for at least 4 hours before serving.

Notes

Serve plain or topped with extra blueberries. A dollop of whipped cream on the side makes a great addition. Store in the refrigerator for up to 5 days, covered to prevent drying out.