BLUEBERRY-SOUR CREAM CHEESECAKE

By joanmarie

Ingredients

• CRUST
• 1 cup graham cracker crumbs
• 3 tablespoons sugar
• 3 tablespoons butter, melted
• CHEESECAKE
• 2 (8-oz.) pkg. cream cheese, softened
• 1/4 cup plus 1 1/2 tablespoons sugar, divided
• 2 eggs
• 1 1/2 teaspoons vanilla extract, divided
• 1/2 teaspoon ground cinnamon
• 1 (8-oz.) carton sour cream
• BLUEBERRIES
• 1/3 cup sugar
• 1 1/2 tablespoons cornstarch
• 1/3 cup water
• 4 cups fresh blueberries

Details

Adapted from cooking club.com

Preparation

Step 1

1. Heat oven to 350ºF. Combine crust ingredients in small bowl until moistened; press into bottom of 9-inch springform pan. Bake 10 minutes or until slightly darker in color. Cool completely on wire rack. Increase oven temperature to 375ºF.
2. Beat cream cheese and 1/4 cup of the sugar in large bowl at medium speed until blended. At low speed, add eggs one at a time, beating just until combined. Beat in 1/2 teaspoon of the vanilla and cinnamon. Pour over crust.
3. Bake at 375ºF. 25 minutes or until set. Meanwhile, whisk sour cream, remaining 1 1/2 tablespoons sugar and 1 teaspoon vanilla in small bowl; spread over cheesecake. Bake an additional 10 minutes or until topping is barely set. Cool completely on wire rack. Refrigerate, uncovered, overnight.
4. Whisk 1/3 cup sugar and cornstarch in small saucepan; whisk in water until smooth. Add blueberries. Bring to a boil over medium heat; boil 1 minute or until thickened, stirring blueberries until blended. Cool to room temperature; spoon over top of cheesecake. Refrigerate 30 minutes or until set. Store in refrigerator.
8 servings
PER SERVING: 485 calories, 32 g total fat (17.5 g saturated fat), 7 g protein, 45 g carbohydrate, 135 mg cholesterol, 310 mg sodium, 2 g fiber