Blueberry Muffin Cheesecake
Imagine a warm afternoon, the scent of fresh blueberries wafting through the kitchen as you prepare a delightful dessert that combines the best of both worlds: cheesecake and blueberry muffins. This blueberry muffin cheesecake is not just a treat for your taste buds; it's a memory in the making. Easy to whip up and sure to impress, this recipe combines creamy cheesecake with a fluffy muffin topping that will have everyone asking for seconds.
Equipment
- 9-inch springform pan
- medium bowl
- Large Mixing Bowl
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter melted
- 0.25 cup granulated sugar
For the Cheesecake Filling
- 16 oz cream cheese softened
- 0.5 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 cup fresh blueberries
For the Muffin Topping
- 1 cup all-purpose flour
- 0.5 cup granulated sugar
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cup unsalted butter melted
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Step 1: Preheat your oven to 325°F (160°C).
- Step 2: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
- Step 3: In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
- Step 4: Gently fold in the fresh blueberries. Pour the cheesecake filling over the crust in the springform pan.
- Step 5: In another bowl, mix together the flour, sugar, baking powder, baking soda, and salt for the muffin topping. In a separate bowl, whisk together the melted butter, egg, and vanilla extract. Combine the wet and dry ingredients, then fold in the blueberries.
- Step 6: Spoon the muffin batter over the cheesecake filling, spreading it evenly.
- Step 7: Bake in the preheated oven for 55-60 minutes, or until the center is set and the top is golden brown.
- Step 8: Allow the cheesecake to cool, then refrigerate for at least 4 hours or overnight before serving.
Notes
Feel free to get creative with this recipe! Swap out the blueberries for other fruits like raspberries or strawberries for a different flavor. You can freeze it for up to 2 months. Store any leftover cheesecake in the refrigerator for up to 5 days.