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
  • 4 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
  • 1 Tablespoon vanilla extract
  • 1 Cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 4 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.

Nutritional Facts
Servings4
Calories Per Serving1765
Total Fat129g100%
Sugar84gN/A
Saturated73g100%
Cholesterol541mg100%
Protein27g54%
Carbs130g43%
Vitamin A1192µg100%
Vitamin B121µg17%
Vitamin B60.2mg10.8%
Vitamin C7mg12%
Vitamin D3µg1%
Vitamin E3mg13%
Vitamin K24µg30%
Calcium273mg27%
Fiber3g13%
Folate (food)65µgN/A
Folate equivalent (total)65µg16%
Iron3mg14%
Magnesium43mg11%
Monounsaturated30gN/A
Niacin (B3)1mg7%
Phosphorus402mg57%
Polyunsaturated6gN/A
Potassium503mg14%
Riboflavin (B2)0.6mg33%
Sodium916mg38%
Sugars, added67gN/A
Thiamin (B1)0.2mg10.4%
Trans1gN/A
Zinc2mg15%
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