This show-stopping blueberry swirl cheesecake needs to come with a warning label. Really, it does. Cheesecake so creamy, a graham cracker crust so buttery, and blueberry swirls so swirly. You will not be able to stop at one sliver. Dangerous, I tell ya!
To say this Blueberry Cheesecake is bursting with blueberries is an understatement! Baked to achieve that elusive light-yet-rich creamy cheesecake filling, studded with blueberries inside and smothered in an incredible glossy blueberry sauce topping. It’s magnificent!
This creamy, fluffy cheesecake recipe has just the right balance of sweet and tangy with a light and delicate texture, all wrapped in a crunchy Graham cracker crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful. Ultra creamy homemade cheesecake swirled with sweet blueberry sauce. All on top of my favorite buttery graham cracker crust.
prep time: 15 MINUTES cook time: 1 HOUR additional time: 2 HOURS total time: 3 HOURS 15 MINUTES
- 3 cups crushed graham crackers
- 1/4 cup white granulated sugar
- 1/2 stick butter, melted
For Blueberry Compote
- 2 tablespoons cornstarch
- 1/2 cup sugar
- 2 & 1/2 cups fresh or frozen blueberries
- 1 cup additional fresh or frozen blueberries
- 1/2 cup water
- 1 teaspoon fresh lemon juice
- 3 packages of cream cheese at room temperature
- 1 cup powdered sugar, sifted
- 3 eggs at room temperature
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup blueberries, lightly tossed in flour
- Preheat oven to 350 degrees.
- If using the water bath technique, wrap the outside of your springform pan tightly in foil.
For the Blueberry Compote
- In a heavy, medium saucepan whisk together the cornstarch and sugar until there are no cornstarch lumps.
- Add the water, blueberries and lemon juice.
- Cook over medium heat, stirring frequently until thick; about 10 minutes.
- Remove from heat and cool.
- Once cool, gently mix in 1 cup of blueberries, fresh or thawed.
For the Graham Cracker Crust
- Preheat oven to 350 degrees.
- Crush the graham crackers in a food processor until crumbs are fine.
- Combine crumbs with melted butter and white sugar. Mix until well incorporated.
- Add crumbs to cheesecake pan, distributing evenly, and pressing down flat firmly as you work the crumbs up the sides of the pan.
- Take 1 cup of your blueberry compote and spread evenly at the bottom of your graham cracker crust.
- Bake crust for 5-7 minutes. Set aside once baked and lower oven to 325 degrees.
For the Cheesecake
- In a large bowl, beat cream cheese for about 2 minutes until whipped smooth. I like to start on a low speed and work my way up to a high speed. You can also shortcut this by using whipped cream cheese rather than cream cheese blocks.
- Add sifted powdered sugar, salt, vanilla, and eggs into cream cheese. Continue to beat on a medium-low speed.
- Lastly, blend in a 1/4 cup of flour.
- Fold in 1 cup of fresh or frozen blueberries.
- Fill your graham cracker crust with your cheesecake batter.
- Smooth out with a spatula. If you’d like to use the water bath technique, follow the steps below. If you’d like to skip it, jump to step 8.
- Place cheesecake pan(s) into a much larger pan.
- Fill the larger pan with water, filling up to at most 1 inch below the top of the aluminum foil. Place the cheesecake in its water bath.
- Bake your cheesecake, uninterrupted (no opening the door to peek, for a full hour at 325 degrees. Check at the 1 hour mark. If your cheesecake wobbles in the center slightly when you jiggle it is done. If not, give it another 2 minutes in the oven.
- Once your cheesecake is done baking, turn the oven off, leave the oven door slightly ajar, and allow the cheesecake to cool to room temperature in the oven. This will help prevent any splitting.
- Once cooled, remove the cheesecake from the oven and place in the refrigerator to cool for another 2 hours.
- When ready to serve, top with your remaining blueberry compote or serve on the side.
- Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
- Prepared Pan: There will always be the “next best way to prepare your pan” article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
- Water Bath: At times, even I think about skipping this step when baking cheesecake. But it’s helpful to remember that with cheesecake, your primary goal is to bake it slowly and evenly without browning the top. When you bake in a water bath, the water will never get hotter than 212 degrees, no matter how hot the oven is. The hot water insulates the outer ring of the springform pan and keeps the oven moist.
- Why Add Flour To Cheesecake?: Flour in the cheesecake batter is an easy route to avoid cracking and makes the cheesecake easier to cut. Granted, it does change the texture of the cheesecake a bit. The flour will make the cheesecake more firm and sturdy, while a cheesecake with eggs alone has a softer, ultimate creamy texture.