Blueberry Pecan Cheesecake Recipes

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BLUEBERRY CHEESECAKE



Blueberry Cheesecake image

Can be made any time of the year, thanks to frozen blueberries.

Provided by JJOHN32

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Yield 12

Number Of Ingredients 11

1 cup graham cracker crumbs
2 tablespoons white sugar
¼ cup melted butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
¾ cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 eggs
2 cups frozen blueberries, dry pack
⅓ cup blueberry jelly

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.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 31.9 g, Cholesterol 121.7 mg, Fat 23.4 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.8 g, Sodium 216.4 mg, Sugar 23.5 g

BLUEBERRY SHORTBREAD CHEESECAKE



Blueberry Shortbread Cheesecake image

I personally prefer cheesecake with a different crust rather than a graham cracker crust. Through trial and error, I have come up with this recipe using blueberries. It takes a lot of time, but is definitely worth it. Don't think about the calories!

Provided by QueenofSuburbs

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 9h35m

Yield 12

Number Of Ingredients 13

¾ cup unsalted butter
2 cups all-purpose flour
½ cup packed light brown sugar
½ teaspoon salt
2 (8 ounce) packages cream cheese, softened
3 eggs
1 cup white sugar
1 pint sour cream
1 teaspoon vanilla extract
zest from 1 lemon
1 quart blueberries
1 cup white sugar
3 tablespoons cornstarch

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.

Nutrition Facts : Calories 613.3 calories, Carbohydrate 71.3 g, Cholesterol 134.9 mg, Fat 34.2 g, Fiber 2 g, Protein 8.3 g, SaturatedFat 20.9 g, Sodium 330.7 mg, Sugar 48.3 g

BLUEBERRY PECAN CRUNCH CHEESECAKE BARS



Blueberry Pecan Crunch Cheesecake Bars image

I came up with this recipe for my love of Cheesecake and Blueberry crisp. The crust is made with Pecan shortbread cookies ( Pecan Sandies) They are topped off with a Pecan crumble crisp topping. They are delicious!

Provided by Nor Mac

Categories     Other Desserts

Time 1h15m

Number Of Ingredients 22

CHEESECAKE CENTER
8 oz cream cheese
2 eggs
1 14 ounce can condensed milk
1/2 tsp vanilla
1/4 tsp nutmeg
1/2 tsp cinnamon
2 Tbsp melted butter
1 1/2 c blueberries
TOPPING
1/2 c flour
1/2 c plus 3 tbs brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp oatmeal
5 Tbsp butter
1/2 c chopped pecans optional
CRUST
13 pecan shortbread cookies( like pecan sandies))
4 Tbsp butter
1/2 tsp cinnamon
3 Tbsp sugar

Steps:

  • 1. Heat oven 350 degree's. grease an 11x7 inch pan and line with parchment paper
  • 2. Make crust: place cookies, sugar, cinnamon in food processor. Blend until crumbed. Add 3 TBL melted butter and pulse to combine.
  • 3. Pour in to lined pan. Press down crust in bottom of pan. Bake for 10-15 minutes,or until edges are nicely browned, and cool.
  • 4. Make cake: beat softened cream cheese until fluffy. Add the condensed milk, and 2 TBS melted butter beat until combined. Add the eggs, vanilla, and cinnamon. Beat until combined.
  • 5. Pour cheese mixture on top of crust. Sprinkle blueberries on top of filling.
  • 6. Make topping: mix flour, brown sugar, cinnamon,nutmeg and oatmeal together. Cut 5 TBS of cold butter in to mix until it looks like small peas.add pecans if desired. Sprinkle on top of berries. Bake at 350 for 50-60 minutes until pick inserted comes out clean
  • 7. Remove from oven, and cool. Place in fridge until cold. Take cake with paper out of pan. Cut in to squares. Keep leftovers refrigerated.

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