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1-Dish Blueberry Cheesecake


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Rate this recipe 4.7/5 (22 Votes)


  • Batter:
  • Mazola® Pure® Cooking Spray
  • 1-1/2 cups all-purpose flour
  • 2 envelopes Fleischmann's® RapidRise Yeast
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 2/3 cup milk (very warm, 120º-130ºF)
  • 1/4 cup butter OR margarine, melted
  • 1 egg
  • Blueberry Sauce:
  • 1 can Blueberry Pie Filling
  • 1/3 cup sugar
  • 1 tablespoon Argo® Cornstarch
  • 2 tablespoons cold water
  • 1/2 teaspoon almond extract
  • 1 tablespoon melted butter
  • Cheesecake:
  • 1 cup sugar
  • 1 tablespoon Argo® Cornstarch
  • 1/2 teaspoon pure vanilla extract
  • 1 egg
  • 1 package (8 oz.) cream cheese, softened


Servings 9
Adapted from


Step 1

1.Mix batter ingredients together in a pre-sprayed 8x8-inch baking dish. Allow mixture to rest while preparing blueberry sauce and cheesecake. Combine sugar, cornstarch, water, and butter in a saucepan and bring to a boil. Stir in pie filling and almond extract. Boil for 1 to 2 minutes until sauce is thickened. Whip cheesecake ingredients in a mixing bowl with an electric mixer until smooth.
2.Top batter with dollops of cheesecake mixture and blueberry sauce. Swirl mixtures together using a knife.
3.Bake by placing in a cold oven; set temperature to 350ºF. Bake for 30 minutes, until cheesecake is set.

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