Blueberry Pecan Cheesecake Recipe

click to rate
0 votes | 1765 views
Servings: 1

Ingredients

Directions

  1. For the Crust: Preheat the oven to 300 degrees. Grease an 8-inch cake pan with the 1 Tbsp. butter.
  2. On a cookie sheet, toast the pecans for 8 min. Turn the pan once for even toasting.
  3. In a bowl, combine the Graham cracker crumbs, sugar, butter and pecans. Pat proportionately over the bottom of the pan.
  4. For the Cake Batter: In a small saucepan, simmer the port and dry blueberries for 3 min. Set aside to cold.
  5. Put the cream cheese, butter, sugar and cornstarch in a mixing bowl and beat on medium, just to blend. Add in Large eggs, 1 at a time, then lowfat sour cream, vanilla and blueberry mix.
  6. Pour batter into prepared pan. Set into warm water bath and bake for 1 hour and 15 min, and slightly puffed and hard. Cold on rack. Chill, then remove from pan.
  7. For the Blueberry Sauce: In saucepan, simmer 3/4 c. port and sugar for 3 min. Meanwhile whisk together cornstarch, vanilla and remaining 1/4 c. of port. Add in slurry to pan and simmer for 2 more min. Add in half of blueberries and cook till berries burst and sauce thickens. Remove from heat and let cold. Stir in remaining berries.

Toolbox

Add the recipe to which day?
« Today - Apr 04 »
Today - Apr 04
April 5 - 11
April 12 - 18
April 19 - 25
Please select a day
or Cancel
Loading... Adding to Planner

Languages

How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment