• Cooking Time: 45
  • Servings:
  • Preparation Time:


  • 1 cup. graham cracker crumbs
  • 1 c. plus 3 tbsp sugar, divided
  • 3 tbsp butter, melted
  • 4 pkg (8 oz each) cream cheese, softened
  • 1 tsp vanilla
  • 1 c. sour cream
  • 4 eggs
  • 2 c. fresh or thawed frozen blueberries


  • Preheat oven to 325. mix crumbs, 3 tbsp of sugar, and butter. press firmly onto bottom of foil-lined 9x13 baking pan.
  • Bake 10 min.
  • Beat cream cheese, remaining 1 c. sugar and vanilla in large bowl with electric mixer on med speed until well blended.
  • Add sour cream; mix well. add eggs, 1 at a time, beating on low speed after each addition just until blended.
  • Pour over crust.
  • Puree blueberries in blender.
  • Gently drop spoonfuls of pureed blueberries over batter and 'cut through' batter several times with knife for marble effect.
  • Bake at 325 for 45 min or until center is almost set.
  • Cool and cover and refrigerate at least 4 hours before serving.


Categories: Cheesecake  Dessert  Oven  Refrigerator 

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