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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Blueberry Cheesecake Macadamia Recipe

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This recipe for Blueberry Cheesecake Macadamia is from Kiki'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:  
CRUST:
1 - 3 1/2 oz. jar Macadamia nut pieces, crushed in blender
1 cup all purpose flour
1/4 cup light brown sugar, firmly packed
1/2 cup sweet butter, softened
FIRST LAYER:
3 - 8 oz. packages cream cheese, softened
1 tsp. vanilla extract
1 cup sugar
4 eggs, room temperature
SECOND LAYER:
1 cup sour cream
2 tbsp. sugar
1/2 tsp. vanilla extract
TOPPING:
1 can Comstock Blueberry Filling
Directions:
Directions:
CRUST:
Combine all ingredients. Mix well and press onto bottom of a 10" springform pan. Bake in preheated oven at 400º for 10-15 minutes. Reduce oven to 350º.
FIRST LAYER:
Crumble cheese in large bowl. Add remaining ingredients; beat at high speed with electric mixer until blended and smooth, approximately 5 minutes. (Food processor may be used). Pour over crust. Bake at 350º for 40 minutes until set (not completely firm). Remove from oven; cool for 10 minutes.
SECOND LAYER:
Combine sour cream, sugar and vanilla. Spread over top of cheesecake. Bake at 350º for 5 minutes. Cool; spread blueberry filling over cake. Refrigerate before serving.
Number Of Servings:
Number Of Servings:
10-12 serving
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Grandma Rose's favorite cheesecake! Mine, too!

 

 

 

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