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:

Perfect Cheesecake Recipe

No-Bake Cheesecake

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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  • Renee (Kudos Kitchen) says:

    Blueberry bliss!

  • Jessica @ How Sweet says:

    Do you need help eating it??

  • Kristen says:

    Wow – yum! That looks amazing, Amanda!

  • Shaina says:

    This looks fantastic, and I’m a huge fan of lemon and blueberry together…and cheesecake in general.

  • Brenda @ a farmgirl's dabbles says:

    This looks really, really good! I did previously print off Tyler’s recipe when you recommended it before – looks like I have another one to try! You spoke of your cheesecake cracking – have you tried a water bath? I always have good luck with that.

  • Renee says:

    mmmmm cheesecake!

  • 3rascalsmama says:

    I am most definitely NOT a baker, but you always make it seem so easy and pleasurable that I’m inspired to try. 🙂

  • Paula says:

    Is this the cheesecake that was ready for the oven when you lost power? If so, it certainly doesn’t look any worse for wear. How beautiful is all that blueberry juice floating on top and drizzling over the sides!

  • megan @ whatmegansmaking says:

    Just beautiful! I’ve only made one cheesecake and it cracked terribly, but I had a blueberry topping as well, so no one even knew 🙂 Great tip about room temperature ingredients – I didn’t know that!

  • Diane {createdbydiane.blogspot.com} says:

    Looks fantastic!
    I love plain cheesecake, but it it’s going to be topped with anything, than I’m right with you on this one! It has to be blueberries. I believe the cracking comes from over mixing or so I’ve been told. My mom makes a perfect cheesecake, so I let her do it whenever she feels like spoiling me 🙂 I was just thinking of blueberries on cheesecake when I blogged a recipe yesterday. It’s Cranberry Cheesecake Pie,yes-in a pie, I was shocked I liked it with the cranberries in it, the pie part I loved! YUM!!!! It may become a staple for Thanksgiving 🙂
    I’m sure everyone enjoyed your delicious looking cheesecake!

  • Erica B. says:

    That looks so yummy. I attempted cheesecake once and I hated the way it turned it.

  • Andrea says:

    Yummy, yummy, yummy!
    Your ‘poor quality’ pictures look like my ‘best quality’ shots!

  • Nikki (Pennies on a Platter) says:

    Love Tyler Florence! Made a recipe of his last week…decadent! This looks really good…even your photos!

  • Susan says:

    Bless your sweet little baker’s heart, Amanda. This looks just like culinary heaven to me – I’m a HUGE fan of cheesecake… Maybe that’s because I eat too much of it… Ha ha ha 🙂 I am a big fan of mixing recipes to make them “just right for me”, too!

  • CopyKat Recipes says:

    When I was about eight I sold my soul for some blueberry cheesecake. Now, I have nothing to offer for a slice of this cheesecake. How sad.
    Beautiful photo. I have camera skill envy.

  • Jennifer @ The Hudson Cakery says:

    Awesome idea to combine both – that Cheesecake looks amazing!

  • Sue says:

    Deliciously gorgeous!

  • Grandpa Dennis says:

    Just so you know…it was good yesterday….and my second piece is still great today. Thanks to my great DIL Amanda!

  • Robyn | Add a Pinch says:


  • Amy from She Wears Many Hats says:

    So pretty!

  • Xiaolu @ 6 Bittersweets says:

    This is so pretty. I’ve been in a cheesecake state of mind recently. What perfect timing you have :).

  • marla {family fresh cooking} says:

    Oh yes! I am very sure these calories would be well worth it. Amanda this cheesecake looks great!

  • Amy's blah, blah, blog says:

    Cheesecake is my absolute favorite. Particularly pumpkin. Oh, but I bet I would love that. My mouth is watering now…mmmmmm….

  • Wenderly says:

    I adore cheesecake and this looks like a *must* make a.s.a.p.!

  • Jen @ My Kitchen Addiction says:

    Ooh… I love that cheesecake! It looks so incredible!