Delicious Recipes for Desserts!

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PHILADELPHIA Blueberry Crown Cheesecake

Blueberries are great as cereal and yogurt toppings. At least that’s what I mainly consume them with. I nearly forgot that blueberries can also make intensely great cheesecake toppings too! This PHILADELPHIA Blueberry Crown Cheesecake is fairly simple, yet it has the traditional components of a classic cheesecake since you’ll need your oven. If you’re having trouble finding fresh blueberries at your local market, just substitute them with a 16 ounce bag of frozen blueberries or a 15 ounce can of canned blueberries.

Prep Time: 15 min

Total Time: 5 hr 15 min

Makes: 16 servings

Nutritional Information

30 NILLA Wafers, crushed (about 1 cup)

1 cup plus 3 Tbsp. sugar, divided

3 Tbsp. butter or margarine, melted

5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3 Tbsp. flour

1 Tbsp. vanilla

Grated peel from 1 medium lemon

1 cup BREAKSTONE’S or KNUDSEN Sour Cream

4 eggs

2 cups fresh blueberries

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. of the sugar and butter until well blended. Press firmly onto bottom of pan.

BEAT cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust; top with 2 cups of the blueberries.

BAKE 1 hour 10 min. to 1 hour 15 min. or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

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