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


Bailey’s Chocolate Swirl Cheesecake

For bosses day (October 16) I was going to make Pete (my boss) a pumpkin cheesecake…just seems to be the season for that, well, good thing he told me he was making one over the weekend to bring to an event (he loves sweets)….so, I had to rethink my strategy. Lately he’s been talking about having a little Bailey’s once in a while after dinner….hummm, I can make a cheesecake with that…so here it is…..if you have never made a cheesecake, it really is very easy…here are a few helpful hints…place a sheet pan in the bottom of the oven and fill with about one inch of water; after cake has finished cooking, leave the cheesecake in the oven with the door slightly open for one hour. Both of these helpful hints will help prevent the cheesecake from cracking….also if you like, whip 1 cup heavy cream with 2 tablespoons of powdered sugar and 2 tablespoons (or more) of Baileys for a little topping….Enjoy!

Bailey’s Marbled Cheesecake

2.25 oz. toasted pecan pieces
1 16 oz. package Oreo cookies
1 stick butter, melted

In a dry skillet over medium high heat, toast pecans until slightly golden, about 2-3 minutes. Place Oreo’s in a food processor and process until finely crumbled. Add toasted pecan pieces and process for a few seconds. Combine melted butter and Oreo mixture. Press firmly into the bottom and sides of a 9” spring form pan. Bake in a preheated 325 degree oven for 7 minutes.

4 8 oz. cream cheese
1 1/2 cup sugar
3/4 cup Bailey’s Coffee Liquor
4 eggs
1 cup sour cream
1 tablespoon vanilla
1/4 cup flour

In the bowl of a stand mixer cream cheese and sugar together until smooth. Add Bailey’s and mix untiled blended. Add eggs, one at a time, mixing after each addition. Add sour cream, vanilla and flour and mix until smooth.

2 oz. semi sweet chocolate, melted

Pour 1/2 of the cheesecake mixture into the prepared pan. Drizzle 1/2 of the melted chocolate over the cheesecake. Using a knife, swirl the chocolate over the top. Repeat with the remaining cheesecake mixture and melted chocolate.

Bake in a preheated 325 degree oven for 1 hour 20 minutes. Let cake cool in the oven for one hour with the door slightly open to prevent cracking. Refrigerate overnight…best made one or two days before serving.