Description
A nostalgic dessert featuring a buttery graham cracker crust, creamy filling, and luscious blueberry topping. Perfect for family gatherings or special occasions.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- 2 tbsp sugar
For the Cream Layer:
- 16 oz cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
For the Blueberry Topping:
- 2 cups blueberries (fresh or frozen)
- ½ cup sugar
- 1 tbsp cornstarch
- ¼ cup water
- 1 tsp lemon juice
Instructions
- Preheat oven to 325°F (163°C).
- Combine graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan. Bake for 10 minutes; cool.
- Beat cream cheese until fluffy. Add sugar, then eggs one at a time. Stir in vanilla and sour cream.
- Pour filling over crust; smooth top. Bake for 45–50 minutes until center is slightly set.
- Turn off oven, crack door, and cool cake for 1 hour. Refrigerate at least 4 hours or overnight.
- For topping: Combine blueberries, sugar, cornstarch, water, and lemon juice in a saucepan. Cook over medium heat until glossy and thickened. Cool.
- Spread topping over chilled cake before serving.
Notes
- For a citrus twist, add lemon zest to the cream layer.
- Use a water bath during baking to prevent cracks.
- Store leftovers in the refrigerator for up to 5 days or freeze (without topping) for 2 months.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baked
- Cuisine: American