Blueberry Pecan Cheese Cake

Blueberry Pecan Cheese Cake
Blueberry Pecan Cheese Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crumble:

  • 1

    stick butter at room temperature

  • 1/4

    cup brown sugar

  • 1

    cup cookie crumbs

  • 1/2

    cup pecans, ground

  • Heat oven 400 degrees.

  • Filling:

  • 3-8

    oz. bars of cream cheese, softened

  • 1

    cup sugar

  • 3

    eggs at room temperature

  • 3

    tablespoons vanilla

  • 3

    tablespoons lemon rind bits plus some grated lemon rind

  • 2

    cups frozen blueberries

Directions

For crumble: Blend all ingredients. Spread mixture in to a 13×9×2 baking pan. Bake 15 minutes. Remove mixture from oven and stir until well minced. Reserve 1/2 cup for topping. Immediately, press the rest of the mixture into a spring form pan. Filling: Cream cheese well, add sugar. Add 1 egg at a time, mix together. Add lemon bits and zest. Beat all ingredients well. Fold in blueberries and pour on top of crust. Bake in preheated oven 30 to 40 minutes @375 degrees until cooked through. Cool completely. May want to use a hot water bath to bake cheese cake in to prevent splitting. Topping: 1-16 oz. container of sour cream 3 tablespoons sugar 1/2 tablespoon vanilla 1/2 cup of reserved pecan topping Combine ingredients and whip lightly. Pour topping mixture on cheesecake and bake at 500 degrees for 5 minutes. Best to chill cake over night. chee

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