Blueberry Pecan Cheese Cake

By pattie_d

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

Preparation

Step 1

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.
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