Blueberry Cheesecake So Tasty

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Tuesday, October 15, 2013

Blueberry Cheesecake

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

Ingredients :

1 cup graham cracker crumbs
2 tablespoons white sugar
1/4 cup melted butter
2 (eight ounce) packages cream cheese, softened
1 cup sour cream
three/four cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-cause flour
four eggs
2 cups frozen blueberries, dry percent
1/3 cup blueberry jelly

Instructions :

Prep :	Cook : 12M	Ready in :

Combine crumbs, 2 tablespoons sugar and butter. Pat combination into the bottom of a 9 inch springform pan.
Mash cream cheese until soft and creamy. Gradually beat in sour cream, three/four cup sugar, vanilla and flour. Beat in eggs one at a time.
Pour combination into crumb-covered pan. Bake in a preheated 325 degree F (one hundred sixty five degrees C) oven for 1 hour or until firm to the touch.
Cool after which put off 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 geared up to serve.

Notes :

Reynolds® parchment can be used for simpler cleanup/elimination from the pan.

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