Blueberry Cheesecake

A few nights ago for dessert we enjoyed a delicious blueberry cheesecake! This is my all time favorite cheesecake recipe because it has about half the amount of cream cheese as the other recipes. I also like this one because you can make a variety of different fruit toppings. Last week we made a blackberry, raspberry combination for the top, and tonight I decided to try blueberries. It is all depends upon what you have on hand or prefer.

Blueberry Cheesecake

Crust
12 oz Vanilla Wafers
1/2 cup pecans or walnuts
1/2 cup melted butter
1 1/2 t vanilla

Filling
24 oz cream cheese (3 packages)
1 1/2 cup sugar
4 eggs
1/2 cup sour cream

Topping
2 cups blueberries
1/2 cup sugar
2 T water
1 T cornstarch

Preheat oven to 350F.

Place vanilla wafers and nuts in a food processor. Pulse until crumbs form. Add melted butter and vanilla until combined. Pout into 10-inch springform pan and press crumbs into the bottom. The crumbs should come up the sides of the pan.

In a stand mixer, combine the cream cheese and the sugar until smooth. Add eggs one at a time. Add sour cream and mix again. Whip until no lumps are visible. Pour mixture into the crust and bake for 1 hour. Turn off oven and allow cheesecake to sit in the oven for an additional 30 minutes with the door open.

For the topping. Add the berries, sugar and water into a saucepan. Bring to a boil. Then mix cornstarch and a small amount of water until dissolved. Add this to the mixture and bring to a boil for at least a minute. Turn off the heat and allow to cool. Pour over cheesecake and place the pan in the fridge to set for at least 2 hours before serving.

Recipe adapted from The Pioneer Woman