Blueberry Cheesecake Bread Recipes

BAKED BLUEBERRY CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine graham cracker crumbs, melted butter, and 1/3 cup sugar in a bowl. Press crust mixture into the bottom of a pie plate.
• 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.
• Bake in the preheated oven until center is almost set and slightly jiggly, about 45 minutes. Allow cheesecake to cool completely, about 1 hour.
• 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.

BLUEBERRY SHORTBREAD CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Combine the butter, flour, sugar, and salt in a food processor. Process until mixture begins to form small lumps; press into the bottom of a 2-quart baking dish.
• Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce oven's heat to 325 degrees F (165 degrees C).
• Beat the cream cheese and 1 cup of sugar in a bowl until soft and creamy. Stir in the eggs one at a time, until smooth. Gradually stir in the sour cream, vanilla, and lemon zest. Pour the mixture over the crust.
• Bake until firm to the touch, 45 to 55 minutes. Meanwhile, make the topping by combining the blueberries, sugar, and cornstarch in a large saucepan over medium heat; cook until thickened. Allow mixture to cool.
• Pour the cooled blueberry mixture over top of the cream cheese layer. Chill assembled cheesecake in refrigerator overnight.

BLUEBERRY CHEESECAKE BREAD

Steps:

• Preheat oven to 375 degrees.
• Prepare muffin mix as directed on package, including adding the blueberries.
• Pour half of the batter into a greased 9 x 5-inch loaf pan.
• To prepare the filling, in a separate mixing bowl, beat together cream cheese, almond extract, sugar, lemon juice and egg until smooth.
• Spread the cream cheese filling over the layer of muffin batter in the pan.
• Pour the remaining batter on top of the filling.
• To make the streusel topping stir together melted butter, flour, sugar, chopped nuts and cinnamon.
• Sprinkle streusel topping over the top of the batter.
• Bake at 375 degrees F. for 35 to 45 minutes or until toothpick inserted into middle comes out clean.
• Cool, then refrigerate before serving.

BLUEBERRY CHEESECAKE

Steps:

• Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
• Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
• Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
• Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.