My favorite Blueberry Cheesecake with Blueberry Sauce

I LOVE cheesecake, it is not something I make very often because I do feel a little (just a little) guilty about eating all those calories.  However it is one of my favorite desserts for Easter.  This year, this cheesecake was gone in a flash, no leftovers, which is a really good thing (a little less guilt now).  I hope you enjoy it as much as my family and friends do.

When making cheesecakes, alway bake at least a day or two before serving for added flavor.  You can change my “blueberry sauce” to any type of fresh fruit you prefer, as well as the frozen fruit inside the cheesecake.

Blueberry Cheesecake

1 box Keebler Fudge Stripped Dark Chocolate Cookies*
¼ cup white sugar
5 tablespoons butter, melted
1 16 ounce package frozen blueberries
3 tablespoons sugar
2 ½ teaspoon cornstarch
¼ cup water
3 (8 ounce) packages cream cheese, softened
½ cup sugar
3 eggs
½ cup sour cream
1 teaspoon vanilla Extract

Blueberry Sauce:
1 pint fresh blueberries
1 teaspoon cornstarch
¼ cup water
1 tablespoon sugar
1 tablespoon lemon peel

For sauce, in a saucepan over medium heat, combine the blueberries, cornstarch, ¼ cup of water, sugar and lemon peel. Stir gently, and bring to a boil.

Preheat oven to 325°F.

In a medium bowl, mix together cookie crumbs, sugar and melted butter. Press mixture into the bottom of a 9 inch spring-form pan.

In a small saucepan, combine blueberries, 3 tablespoons sugar, cornstarch and water. Bring to a boil and continue cooking 5 minutes, or until sauce is slightly thick. Strain sauce through a mesh strainer to remove seeds.

In a large bowl, mix together cream cheese and ½ cup sugar until smooth. Beat in eggs, one at a time, scraping down sides of bowl, if needed. Blend in sour cream and vanilla. Pour half of batter over crust. Spoon reserved blueberry mixture over batter. Pour remaining cheesecake batter into pan. Swirl batter with tip of knife to create a marbled effect.

Bake 75 minutes, or until filling is set. Cool, cover with plastic wrap and refrigerate at least 8 hours before removing from pan and serving. Serve with blueberry sauce.

*To make cookie crumbs, place cookies in a plastic sealable and roll with a rolling pin until ground.  If you have a food processor, place cookies in the bowl and process until finely ground.

Blueberry Cheesecake


“This is all you can eat in one day cake” or Cheesecake Layered Caramel Chocolate Cake

Lol…you know its going to be great with a title like that…..I really am not a baker, but this one is a gem.  A little time consuming, but definitely worth it…taking the best cheesecake, the best cake, the best candy bar and mixing it all together with the best frosting….YUM!!!!  If you are in need of a new recipe for a summertime outing…make this, sure you be a winner!

Cheesecake Layers:

2 bars (2.05 oz. each) Snickers
1 cup butter, melted
3/4 cup sugar
4 packages (8 oz. each) cream cheese
1 package (4-serving size) vanilla pudding & pie filling (not instant)
2 teaspoons baking powder
4 eggs

Cake Layers

1 box Super Moist dark chocolate cake mix
1 8 oz. container sour cream
1/2 cup water
1/3 cup vegetable oil
2 eggs

Filling

1 jar (12 oz.) caramel topping (you can also use chocolate or butterscotch)

Frosting

1 package (4-serving size) chocolate pudding, instant
1 cup milk
1 cup heavy cream

  1. Heat oven to 325°F.  Grease 2 9 inch round cake pans with Mazola pan spray.  Line bottoms of pans with parchment paper; lightly spray paper with Mazola pan spray.  Chop 2 candy bards into small pieces and store in refrigerator for later use.
  2. In a large mixing bowl, beat butter and sugar with an electric mixer until smooth and creamy.  Beat in cream cheese until smooth.  Scrape down bowl and beat in eggs one at a time, until well combined.  Add pudding mix, baking powder and 4 eggs; beat well until smooth.  Fold in chilled candy pieces.  Evenly divide batter between 2 pans.
  3. Bake 50-60 minutes.  Cake will puff up during baking and then deflate when removed from the oven.  Cool on a wire rack for 10 minutes.  Remove cheesecake from pans and place on a cookie sheet or individual plates.  Wrap cheesecake with plastic wrap and place in freezer for 3 hours, or overnight.
  4. Heat oven to 350°F.  Grease 3 9-inch round cake pans with Mazola pan spray.
  5. In a large mixing bowl, mix chocolate cake mix, sour cream, water, vegetable oil and eggs.  Beat with an electric mixer until well combined.  Divide cake evenly into the prepared pans.  Bake 15 to 20 minutes, or until toothpick inserted in center comes out clean.  Cool pans on cooling rack 10-15 minutes.  Remove cake from pan and cool completely.
  6. To assemble, place 1 cake layer on serving plate or cake stand.  Spread 1/4 cup caramel topping over top of cake layer.  Place 1 frozen cheesecake layer on top of cake layer; top with 1/4 cup of caramel topping.  Repeat with remaining layers, finally top with remaining cake layer.
  7. In a small mixing bowl add instant pudding mix, milk and heavy cream.  Beat at high speed with an electric mixer until creamy.  Top cake and sides with frosting.  Top with additional candy pieces, if desired.

Cheesecake layered Chocolate CakeYou can change a lot with this one…use other flavored cake mixes, candies, instant pudding for frosting…  “You are only limited by your imagination!”

ENJOY!