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A slice of Blueberry Cheesecake topped with whipped cream and a mint sprig, with a fork and fresh blueberries.
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Blueberry Cheesecake

This Classic Blueberry Cheesecake is rich, creamy, and smooth with a buttery graham cracker crust and a thick homemade blueberry topping. It bakes low and slow with no water bath needed, and it turns out bakery-worthy every time.
Course Dessert
Cuisine American
Keyword baked cheesecake, blueberry cheesecake, graham cracker crust, no water bath, summer desserts
Prep Time 25 minutes
Cook Time 5 minutes
Bake Time* (see notes) 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 8
Calories 408kcal
Author Maike Corbett

Equipment

Ingredients

For the Graham Cracker Crust

For the Cheesecake Filling

For the Blueberry Topping

Instructions

Prep

  • Preheat the oven. Set the oven to 325º Fahrenheit. Line a 9-inch springform pan with parchment paper, letting it rise about an inch above the rim.

Make the Crust

  • Mix the crumbs. Pulse the graham crackers in a food processor until fine, or crush them in a sealed zip-top bag with a rolling pin. Mix the crumbs with the melted butter and sugar until evenly moistened. Press the mixture firmly into the bottom of the prepared pan.
  • Bake the crust. Bake for 10 minutes, then set it aside to cool completely before adding the filling.

Make the Filling

  • Beat the cream cheese. Beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.
  • Add the sugar. Add the granulated sugar gradually and mix until fully combined.
  • Add the sour cream. Mix in the sour cream and vanilla on low speed until smooth.
  • Add the eggs. Add the eggs one at a time on low speed, mixing just until each one disappears before adding the next. Stop mixing the moment the last egg blends in.

Bake and Chill

  • Fill and bake. Pour the filling over the cooled crust and smooth the top with a rubber spatula. Bake at 325º Fahrenheit for 60 to 75 minutes, until the edges are set and the center still jiggles slightly when you gently shake the pan.
  • Cool in the oven. Turn the oven off and prop the door open with a wooden spoon. Let the cheesecake cool inside for 1 hour.
  • Chill. Remove the cheesecake from the oven and let it come to room temperature. Cover and refrigerate for at least 6 hours or overnight, until fully set.

Make the Blueberry Topping

  • Cook the berries. In a medium saucepan, combine the 2 cups of blueberries with the sugar, water, lemon juice, and cornstarch. Cook over medium heat, stirring now and then, until the berries burst and the mixture thickens, about 5 to 7 minutes. Let it cool for 10 to 15 minutes, then stir in the remaining 1 cup of fresh blueberries.
  • Top and chill. Remove the chilled cheesecake from the pan. Spoon the blueberry topping evenly over the top. Refrigerate for 30 minutes before slicing for the cleanest cuts.

Notes

BAKE TIME 

The 1 hour 20 minutes covers both bakes: 10 minutes for the crust, then 70 minutes for the cheesecake.

CHILL TIME

Plan for at least 6 hours in the refrigerator, or overnight, before topping and slicing. Chill time is not included in the total time.
Add the eggs one at a time on low speed and stop mixing the moment the last egg disappears. Overmixing whips in air, which is the most common cause of cracks and a sunken center.
For the cleanest slices, dip your knife in hot water and wipe it dry between every cut.
Use the final cup of blueberries fresh, not frozen, so they stay whole on top.

Nutrition

Calories: 408kcal | Carbohydrates: 56g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 133mg | Sodium: 187mg | Potassium: 157mg | Fiber: 2g | Sugar: 41g | Vitamin A: 613IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 2mg