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
Details
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.
chee
You'll also love
- Grilled Duck Breast 0/5 (0 Votes)
- Peach Clafouti 0/5 (0 Votes)
- Pasta with Creamy Lemon Vodka Sauce 0/5 (0 Votes)
- Strawberry Tunnel Cake 0/5 (0 Votes)
- Blueberry Cheese Pie 0/5 (0 Votes)
Review this recipe