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Blueberry Streusel Cheesecake

 Blueberry Streusel Cheesecake
Recipe provided by Philadelphia® Cream CheeseWant more holiday cheesecake and dessert recipes? Take a peek at our Sweets of the Season Guide. Get recipes >
16 ServingsTotal Time: 6 Hours 45 min. (including refrigerating)


  • 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 (8 ounces) PHILADELPHIA® Cream Cheese, softened
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 1 cup BREAKSTONE'S® or KNUDSEN® Sour Cream
  • 4 eggs
  • 2 cups fresh blueberries


  • 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 min. or until lightly browned.
  • MEANWHILE, 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 min. to 1 hour 30 min. or until center is almost set.

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Blueberry Streusel Cheesecake (continued)

Directions (continued)

  • Run knife around rim of pan to loosen cake; cool before removing
  • rim. Refrigerate 4 hours. Yield: 16 Servings.
Substitute: Prepare using 1 package (16 ounce) thawed and drained frozen blueberries.