Prepared to be in blueberry heaven with this cheesecake. The blueberry topping is so fresh and delicious, but I have to say that the consensus is that the gingersnap crust really makes this dish. The combo of the blueberry topping and gingersnap crust just take this ordinary cheesecake recipe out of this world. Make this while blueberries are still in season and you won’t be disappointed!
For the Crust
- 1 & 1/2 cups crushed gingersnaps
- 2 TBSP sugar
- 1 stick (1/2 cup) salted butter, melted
For the Filling
- 1 (8 oz.) package cream cheese, room temperature
- 1/3 cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 2 eggs
For the Topping:
- 2 cups fresh blueberries
- 1/2 cup water
- 1/3 cup sugar
- 1 & 1/2 TBSP cornstarch mixed with 2 TBSP water
- Preheat oven to 325.
- Mix the ingredients for the crust together.
- Gently press crust mixture into a 9″ pie pan.
- Bake for about 8 minutes to set.
- Remove pie pan from oven and place on wire rack to cool completely.
- Beat the cream cheese and sugar together until smooth.
- Add in the lemon, vanilla, and eggs and mix until combined thoroughly.
- Pour into the baked crust and bake for 25 minutes, just until set. Remove to a wire rack to cool.
- Meanwhile, combine the blueberries, water and sugar in a small pot.
- Bring to a boil. Lower the heat, cover and simmer for 5 minutes, stirring halfway through.
- Stir in the cornstarch/water mixture, increase the heat and return to a boil. Boil for 1 minute, stirring constantly. Remove from the heat and let cool.
- Spoon the thickened berry topping over the cooled cheesecake filling.
- Chill for at least one hour before serving.
*Store in the refrigerator.*
Recipe from: Bake at 350 | Originally adapted from: Williams-Sonoma Kitchen Library Pies and Tarts, 1992