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Ingredients
- 1 c. graham cracker crumbs
- 1 c. plus 3 Tbsp. sugar, divided
- 3 Tbsp. butter melted
- 5 cream cheese
- 3 Tbsp. flour
- 1 Tbsp. vanilla
- 1 c. sour cream
- 4 eggs
- 2 c. fresh or thawed frozen blueberries
Preparation
Step 1
Heat oven to 325. Mix crumbs, 3 Tbsp. sugar and butter. Press firmly onto bottom of foil lined 9x13 baking pan. Bake 10 minutes.
Beat cream cheese, remaining 1 c. sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
Puree the blueberries in a blender or food processor. Gently drop spoonfuls of the pureed blueberries over batter; cut through the batter several times with knife for marble effect.
Bake for 50 min. or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving.