Blueberry Streusel Cheesecake

Notes

Note: 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.

Ingredients

  • 1 1/2  Cup  plus 3 Tablespoons flour, divided
  • 1 1/3  Cup  sugar, divided
  • 1/2  Teaspoon  ground cinnamon
  • 3/4  Cups  cold butter, cut up
  • packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
  • 1  Tablespoon  vanilla extract
  • 1  Cup  BREAKSTONE'S or KNUDSEN Sour Cream
  • eggs
  • 2  Cups  fresh blueberries

Directions

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.

Blueberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Blueberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.