Ultimate Blueberry Cheesecake

filed under: Cheesecakes on November 15, 2010

This Ultimate Blueberry Cheesecake is a showstopper. The cheesecake is a classic New York recipe (perfect for years!) covered with the most luxurious blueberry topping. One of the best parts is the graham cracker crust which has a secret ingredient… cinnamon! This recipe is a must-try!


I made this to bring to my hubby’s’ family’s Thanksgiving celebration this Sunday, and actually snapped these pictures when we were there. Please forgive the poor quality!

Blueberry Cheesecake

I love love, love Cheesecake. The thick buttery crust and decadently rich and smooth filling with blueberries spilling over the top is a sight to behold! Whenever I make this recipe, the consistency is smooth and creamy and there are no cracks to speak of. Plus it’s stinking delicious!

Servings: 12 servings


This filling is to be spread generously over the top of the cheesecake after it is cooled.


Truly, this is the most wonderful cheesecake.

I hope you will try it!

If You Love Cheesecake You Might Also Like:

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Strawberry Cheesecake

5 from 9 votes
Ultimate blueberry cheesecake
Ultimate Blueberry Cheesecake
Prep Time
20 mins
Cook Time
1 hr 10 mins
5 hrs
Total Time
1 hr 30 mins

I love, love, love Cheesecake. The thick buttery crust and decadently rich and smooth filling with blueberries spilling over the top is a sight to behold!

Course: Dessert
Cuisine: American
Keyword: Ultimate Blueberry Cheesecake, Ultimate New York Cheesecake
Servings: 12 servings
Author: Amanda Rettke - iambaker.net
  • 2 pints fresh blueberries
  • 2 tablespoons lemon juice
  • ¼ cup (50g) granulated sugar
  • 2 cups finely ground graham crackers
  • ½ teaspoon ground cinnamon
  • ½ cup (1 stick or 113g) unsalted butter, melted
  • 4 packages (8-ounce packages) cream cheese, room temperature
  • cups (300g) granulated sugar
  • ¾ cup (184g) whole milk, room temperature
  • 4 large eggs, room temperature
  • 1 cup (230g) sour cream, room temperature
  • 1 tablespoon vanilla extract
  • ¼ cup (31g) all-purpose flour
  1. In a small saucepan, add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
  1. In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
  2. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
  1. Preheat oven to 350°F.
  2. In a bowl of a stand mixer, mix cream cheese with sugar on medium-high speed until smooth. (about 3 minutes)
  3. With the mixer on low, blend in milk and then mix in the eggs one at a time, mixing just enough to incorporate.
  4. Add in sour cream, vanilla, and flour until smooth. Pour filling into prepared crust.
  5. Bake in preheated oven for 1 hour.
  6. After 1 hour, turn the oven off, and let the cheesecake cool in oven with the door closed for 5 to 6 hours; this prevents cracking.* See Notes for alternative method.

  7. Chill in refrigerator until serving.

Recipe Video

Recipe Notes

*You could also bake in a water bath. Before filling your springform pan, wrap tightly with aluminum foil. Make sure the sheet is large and there is no area for water to seep in. Then, after filling pan, place in a large roasting pan. Place that pan into the hot oven and then fill the pan with water using a pitcher.

This method works great and you do NOT need to keep the cheesecake in the oven for 5-6 hours when using it. Simple remove from the oven after baking then allow cheesecake to come to room temperature, then refrigerate until ready to serve, at least 6 hours. 

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  • Courtney says:

    Wow, this looks amazing.
    I make Junior’s Cheesecake recipe and love it but may have to try this! 🙂 Juniors recipe is a tad too sweet.

  • Kali says:

    I heard that if you turn the oven off when the cheesecake is done baking and leave it in there for an hour it’s supposed to keep it from cracking. It’s worth a try!

  • Amanda says:

    If you put your cheesecake in a water bath it should significantly better your chances of a crack-free cheesecake! a water bath keeps the high heat away from the sides of the cheesecake. Water can only get to a certain temperature in the oven and shouldn’t have a chance to boil (with no direct flame there is not enough energy to boil water). Since it wont be so hot around the sides your cheesecake will be able to bake more evenly into the center. It will also help to keep the cheesecake in the water bath after you take it out of the oven. a dramatic temperature change can cause it to crack, so letting it cool in the water bath will also help it cool evenly and slowly. I learned this from my chef at the culinary institute of america, and she was selling her 6 inch cheesecakes for $50, so i always try and follow/share her tips!

  • Cookbook Queen says:

    This looks sooooo good!!
    Cheesecake is a little intimidating to me…I usually resort to mini cheesecakes…that way if they are a little cracked, they are still cute and little!! 😉
    And I still think your pictures turned out great.
    Happy Wednesday!!

  • abby jenkins says:

    This is not a good blog to find when you are trying to loose weight! I better get over to TMZ or somewhere where the cheese is calorie free, be back when I drop 10.
    Great looking cake by the way!

  • naomi says:

    Um, yeah I’m having this, by that I mean the whole thing. I love cheesecake!

  • Barbara says:

    If I made one of those, it would be half gone in a day! That looks totally awesome!

  • Londa says:

    Best comment was from Grandpa Dennis! How sweet!
    Wish I were your husband’s cousin…or some relative that would get invited to these venues where you bring food!
    I went through a cheesecake baking phase…now I just bake Amanda’s Amazing Sugar Cookies. They’re quite tasty and make me oober popular! 😉

  • grace says:

    i’d like to jump into a puddle of blueberry goo much like the one atop your marvelous cheesecake. gadzooks. 🙂

  • Johnna says:

    Hello there! I wanted to let you know that I nominated your blog for an award! Your recipes and pictures are always so yummy!
    Take a look if you’d like to participate!

  • Jenny says:

    Okay before Tyler – I put cinnamon in my crust and a hint of nutmeg. So there Tyler! LOL

  • Hypnotherapy London says:

    Looks amazing! Every time I come on this site I found more amazing things to try. Thank you, keep the great ideas coming!

  • Hansengirl1168 says:

    I made it, and you’re right it’s perfect!! So much so that I turned right around and have already made it again-and found out that it’s also a delicious and gorgeous showstopper with a cranberry/honey/Gran Marnier topping 🙂

  • Cheesecake of the Month says:

    My girlfriend and I are looking at a cheesecake to bake. I think that this Ultimate Blueberry Cheesecake might be a strong contender.

  • Jen says:

    I made this for a family function today! Turned out beautifully! Thank you!!!

  • Android Apps says:

    I really love to cook . I will surely do this at home!

  • MaRy says:

    I made this cheesecake on Sunday. I am a cheesecake snob and this recipe did not disappoint. It is amazing. But… Sorry to say the blueberry topping was not perfect. It was not sweet and not thick enough. It drips everywhere. Just needs a bit more sugar and some flour or cornstarch to keep it from being such a drippy mess.

  • Wanda Greathouse says:

    I am 76 and have lots of experience with cheesecake. They are correct about putting it in a water bath. Since I am also a cake decorator, I just set it in the pan which is a little larger than the cheesecake pan. I then set that pan in a larger wedding cake pan and put the water in that second pan. Works great, and is much better than the recommended wrapping the cheesecake pan in foil and setting the foil covered pan in the water.


    Have fun!!

    • Amanda says:

      Great point Wanda! 🙂

    • Beth R. says:

      What a great tip, Wanda!!!! I have made a few cheesecakes where the water leaked into the crust because when I wrapped the foil around the pan, the hinge of the springform pan poked a hole in it that I wasnt aware of. And I knew for sure I hadnt put in too much water. I will try your method when I try this recipe, thanks!!!!

  • Beth R. says:

    This looks and sound delish but as I was reading the directions for the crust it says use an “8 inch pan” but when you read the directions for the cheesecake it says a “9 inch pan.” Judging by the amount of ingredients for both the crust and the filling, Im thinking a 9 inch pan would be needed.

  • kate says:

    Yet another successful attempt using your recipe! I followed the steps exactly, replaced the grahams with digestive instead. Cake turned out simply divine!! And bcos it looked so pretty, i didnt have the heart to eat it. Lol

  • Shirley says:

    The best cheesecake I have ever made. I don’t know how to put it into words. Where has this cheesecake been all my life?!?

  • Jennifer Price says:

    I have made this every year for the last 9 years for my sons birthday. This year he turned 21 and I thought he’s want a fancy birthday cake or something but nope. He requested this. It’s a tradition we both love. Thank you for this awesome recipe!

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.