Blueberry Streusel Cheesecake
Ingredients
- 1 1/2 cups plus 3 tablespoons flour divided
- 1 1/3 cups sugar divided
- 1/2 teaspoon ground cinnamon
- 3/4 cup cold butter cut up
- 4 packages Philadelphia Cream Cheese 8 ounces each, softened
- 1 tablespoon vanilla extract
- 1 cup Breakstone's or Knudsen Sour Cream
- 4 eggs
- 2 cups fresh blueberries
Instructions
- Heat oven to 325°F.
- Mix 1 1/2 cups flour, 1/3 cup sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1/2 cup; press remaining onto bottom of 9-inch springform pan. Bake 25 minutes or until lightly browned.
- Beat cream cheese, remaining flour, remaining sugar and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Top with berries and reserved crumb mixture.
- Bake 1 hour 25 minutes to 1 hour 30 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Notes
You can substitute cream cheese with Neufchatel cheese, or fresh blueberries with 1 (16-ounce) package frozen blueberries. Garnish with additional berries or cinnamon just before serving.