Baked Blueberry Cheesecake

This baked blueberry cheesecake features a buttery graham cracker crust and a blueberry topping that's not too sweet.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 420 Calories

Ingredients

• 1 teaspoon vanilla extract
• ¾ cup white sugar
• 3 eggs
• ½ cup cold water
• 1 ½ cups graham cracker crumbs
• ⅓ cup white sugar
• 6 tablespoons butter, melted
• 2 cups fresh blueberries
• ⅓ cup white sugar, or more to taste
• 3 (8 ounce) packages cream cheese, softened to room temperature
• 2 tablespoons cornstarch, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Combine graham cracker crumbs, melted butter, and 1/3 cup sugar in a bowl. Press crust mixture into the bottom of a pie plate.

Step 3

Whip together cream cheese and 3/4 cup sugar in a large bowl. Add eggs 1 at a time, beating well after each addition. Spread filling over crust in the pie plate.

Step 4

Bake in the preheated oven until center is almost set and slightly jiggly, about 45 minutes. Allow cheesecake to cool completely, about 1 hour.

Step 5

Combine blueberries and 1/3 cup sugar in a saucepan over low heat. Stir cornstarch and cold water together in a small bowl until dissolved. Stir cornstarch mixture into blueberries in the saucepan. Bring to a low boil, about 5 minutes and cook until thickened, about 5 minutes more. Pour blueberry topping over cheesecake before serving.