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Blueberry Streusel Cheesecake

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Ingredients

  • 1/2 1/2
  • cups plus 3 Tbsp. flour, divided
  • 1-1/3 1-1/3
  • cups sugar, divided
  • 1/2 1/2
  • tsp. ground cinnamon
  • 3/4 3/4
  • cup cold butter, cut up
  • 4 4
  • pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 1
  • Tbsp. vanilla
  • 1 1
  • cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 4 4
  • eggs
  • 2 2
  • cups fresh blueberries

Details

Preparation

Step 1

HEAT oven to 325°F.

MIX 1-1/2 cups flour, 1/3 cup sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1/2 cup; press remaining onto bottom of 9-inch springform pan. Bake 25 min. or until lightly browned.

MEANWHILE, beat cream cheese, remaining flour, remaining sugar and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Top with berries and reserved crumb mixture.

BAKE 1 hour 25 min. to 1 hour 30 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours

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