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!

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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

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

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Truly, this is the most wonderful cheesecake.

I hope you will try it!

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Ultimate blueberry cheesecake
5 from 9 votes

Ultimate Blueberry Cheesecake

Prep Time 20 mins
Cook Time 1 hr 10 mins
cooling 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!

Ingredients

BLUEBERRY TOPPING

  • 2 pints fresh blueberries
  • 2 tablespoons lemon juice
  • ¼ cup (50g) granulated sugar

CRUST

  • 2 cups finely ground graham crackers
  • ½ teaspoon ground cinnamon
  • ½ cup (1 stick or 113g) unsalted butter, melted

CHEESECAKE

  • 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

Instructions

BLUEBERRY TOPPING

  • 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.

CRUST

  • 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.
  • 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.

CHEESECAKE

  • Preheat oven to 350°F.
  • In a bowl of a stand mixer, mix cream cheese with sugar on medium-high speed until smooth. (about 3 minutes)
  • With the mixer on low, blend in milk and then mix in the eggs one at a time, mixing just enough to incorporate.
  • Add in sour cream, vanilla, and flour until smooth. Pour filling into prepared crust.
  • Bake in preheated oven for 1 hour.
  • 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.
  • Chill in refrigerator until serving.

Video

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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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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.

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

  3. 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!

  4. 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!

  5. 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!

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