Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
- 4 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups fresh blueberries
- ¼ cup sour cream
Instructions
- Preheat the oven to 325°F (165°C).
- In a bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth, then add 1 cup of sugar and vanilla extract, mixing until combined.
- Add eggs one at a time, mixing on low speed until just combined.
- Gently fold in the blueberries and sour cream.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven for an hour.
- Remove from the oven and cool completely before refrigerating for at least 4 hours or overnight.
- Serve chilled and enjoy!
Notes
For best results, let the cream cheese come to room temperature before mixing to prevent lumps. Ensure the cheesecake cools completely before refrigerating to maintain the texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 26g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg