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Cheesecake Supreme with Cinammon Blueberry Sauce Recipe

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This recipe for Cheesecake Supreme with Cinammon Blueberry Sauce is from Kathy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Cheesecake Supreme

Crust:
1 cup graham cracker crumbs
3 T. sugar
3 T. butter, melted

Cheesecake Batter:
32 oz. cream cheese, softened
1 cup sugar
3 T. flour
4 eggs
1 cup sour cream
1 T. vanilla extract


Cinnamon-Blueberry Sauce:
½ cup sugar
4 tsp. cornstarch
½ tsp. grated lemon rind
¼ tsp. ground cinnamon
10 oz. package frozen blueberries, thawed
2/3 cup water
1 tsp. lemon juice

Directions:
Directions:

For Crust: Combine all ingredients. Press onto bottom of 9 to 10 inch springform pan. Bake at 325 for 10 minutes.

Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Pour over crust. Bake at 450 for 10 minutes. Reduce oven temperature to 250 and continue baking for 1 hour. Loosen cake from rim of pan. Allow cake to cool before removing rim completely. Chill. Top with Cinnamon-Blueberry Sauce.

For Sauce: Combine sugar, cornstarch, lemon rind and cinnamon in a small bowl. Set aside. Combine ½ cup blueberries and water in a small saucepan. Bring to boil over medium heat. Mash blueberries in saucepan. Add sugar mixture and cook, stirring constantly, until sauce thickens. Add remaining blueberries and lemon juice. Bring to a boil and cook for an additional 3 minutes.

Can be served warm or cold. (This is also good over pancakes or waffles!!)


Number Of Servings:
Number Of Servings:
8

 

 

 

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