Blueberry Streusel Cheesecake

Blueberry Streusel Cheesecake
Blueberry Streusel Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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