Blueberry Cobbler Cheesecake
Servings
10
Prep time
45
minutesCooking time
2
hoursCalorieskcal
Total time
8
hours45
minutesn
Blueberry cobbler or blueberry cheesecake? You don’t have to choose! This beautifully decadent 4-layer blueberry cheesecake recipe gives you the best of both, with added depth of flavor from our Pure Vanilla Extract.
nnnnNOTE: Total time includes 6 hours cooling time.
nIngredients
- Crust:
Graham Cracker Crumbs
Frontier Co-op Cane Sugar
Butter (melted)
- Cheesecake Filling:
cream cheese (3 full blocks) softened room temperature
Frontier Co-op Cane Sugar
Eggs
Frontier Co-op Pure Vanilla Extract
Frontier Co-op Sea Salt
Lemon Zest
All-Purpose Flour
- Blueberries:
Fresh Blueberries
All-Purpose Flour
Lemon Juice
Frontier Co-op Cane Sugar
- Topping:
All-Purpose Flour
Brown Sugar
Whole Rolled Oats
Unsalted Butter cut into small pieces
Frontier Co-op® Pure Vanilla Extract
Directions
- Preheat oven to 350 degrees. Add all crust ingredients to a bowl and mix to combine. Press crust mixture onto bottom and sides of a 9-inch springform pan.
- In a stand mixer fitted with the paddle attachment, add cream cheese and sugar and beat for about 2 to 3 minutes, until smooth and creamy. Add remaining cheesecake filling ingredients and mix for another 1 to 2 minutes, until smooth. Scrape down sides of bowl once or twice to ensure everything is fully incorporated.
- Pour cheesecake filling into prepared crust.
- In a medium bowl, add blueberries, flour, lemon juice and sugar, and toss until blueberries are evenly coated. Spoon on top of cheesecake filling.
- In another medium bowl, add flour, brown sugar, oats, butter and vanilla extract and use a fork or your hands to mash together until evenly combined. Sprinkle over blueberries.
- Water bath instructions: To prevent any water from leaking into the crust, place springform pan in a slightly larger pan, then place that pan in an even larger one. Fill bottom pan with water. Alternatively, wrap several pieces of aluminum foil around cheesecake pan and place directly in the larger pan with the water bath.
- Bake for approximately 1 hour and 10 to 15 minutes, then turn off oven and prop oven door open with a dish towel. Let cool in oven for 1 hour, then refrigerate for several hours, until completely chilled and set. Optional: Top with powdered sugar. Enjoy!
