Blueberry Cobbler Cheesecake
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.NOTE: Total time includes 6 hours cooling time.
Ingredients
Crust:
- 1 1/2 cups Graham Cracker Crumbs
- 1/4 cup Frontier Co-op Cane Sugar
- 6 tbsp Butter (melted)
Cheesecake Filling:
- 24 ounces cream cheese (3 full blocks) softened room temperature
- 3/4 cup Frontier Co-op Cane Sugar
- 3 large Eggs
- 1 tbsp Frontier Co-op Pure Vanilla Extract
- 1/2 tsp Frontier Co-op Sea Salt
- 2 tsp Lemon Zest
- 1 tbsp All-Purpose Flour
Blueberries:
- 2 cups Fresh Blueberries
- 1 1/2 tbsp All-Purpose Flour
- 1 1/2 tbsp Lemon Juice
- 1 tbsp Frontier Co-op Cane Sugar
Topping:
- 1 cup All-Purpose Flour
- 1/2 cup Brown Sugar
- 3/4 cup Whole Rolled Oats
- 1/2 cup Unsalted Butter cut into small pieces
- 1 tsp Frontier Co-op® Pure Vanilla Extract
Instructions
- 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!