0/5
(0 Votes)
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
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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