BLUEBERRY COOKIE CRUST CHEESECAKE

BLUEBERRY COOKIE CRUST CHEESECAKE

Just to be 100% honest with everyone I do NOT cook. I hate cooking!! But there is something about baking that I do love to do. I have always loved Cheesecake! It’s one of my favorite things to eat. A few years ago I went on a hunt to find the best recipe. What I found after baking a few different ones is that I needed to combined the parts I liked into my own style. So I took the crust that we loved from one and the the filling from another. I make them for all of our holiday family meals. While shopping one year for the Gram-Crackers, Raymond spotted the BelVita Blueberry Breakfast Biscuits and say “I bet that would make for a great crust.” So we gave it a try and everyone LOVED it. The blueberry isn’t over powering and gives it just a hit of that extra flavor. So now I always get asked to do that crust. They do have other flavors in the BelVita and sound like it would be great to try. Examples: Cranberry Orange, Cinnamon Brown Sugar, Chocolate, Honey Chocolate Chip, and Pumpkin Spice (seasonal)

I typed up my recipe and the items you will need. When serving I will sometimes have Chocolate , Cameral, and strawberry syrup to top the cheesecake with. 

Things you will need!

  • 9” Round Spring Form Pan
  • Mixer
  • 2 large mixing bowls 
  • aluminum foil 
  • Bigger pan or pot to place spring form pan into

Crust:

  • 2 1/4 cups of crumbed BelVita Blueberry Crunchy Breakfast Biscuits. (if not a blueberry fan you can use Graham Crackers)
  • 1/4 sugar
  • 1/2 cup unsalted butter, melted.

Cheesecake Filling:

  • 4 (8oz) Cream Cheeses, Room temperature
  • 1 1/2 cups of sugar
  • 4 large eggs, room temperature
  • 3/4 cup milk, room temperature
  • 1 cup of sour cream, room temperature
  • 1/4 cup of all purpose flour
  • 1 tablespoon of vanilla ex
  • 1/2 teaspoon of salt

PreHeat oven to 350 degrees.

In medium mixing bowl, mix crumbed Biscuits, sugar and melted butter until evenly moistened.  Press the mixture on the bottom and 2/3 of the way up the side of a 9” round spring form pan.  Bake 10-15 minutes, until color deepens.  Remove and set aside too cool.  Reduce over temperature to 325 degrees.

In second large mixing bowl, mix the cream cheese and sugar together. ( I add them one at a time and mix small amounts of the sugar to help smooth the cream cheese.)

Stir in milk and one egg at a time, until smooth.  Add sour cream, vanilla, salt, and flour until mix is Smooth. 

Wrap spring form pan with the aluminum foil and place in the middle of the second larger pan. Pour cheese cake mix into spring form pan onto of the crust.  Add water to the larger pan about half way up. (Make sure water isn’t higher then the aluminum foil)  Place into a 325 degrease preheated oven and bake for one hour. Do not open oven while baking, this may cause the cheesecake to crack.

After baking for an hour remove from over and turn heat OFF.  Run a buttered knife around rim of pan. Remove spring pan from larger pan and place onto a cookie sheet and place back into oven with over OFF.  Let it sit for 5 hours, then refrigerate.

 If your cake does crack it is okay. It will still be yummy!!! Check back later and I will have a photo of it all done!!!

Don’t forget to subscribe and follow this blog and my Instagram page. Please let me know if you try this recipe and if you use the same cookies are a different flavor. Can’t wait to see your pictures of your Cheesecakes!!!

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