Cheesecake with Blueberry Topping

This is the beautiful view (@ Monadnock Berries in Troy, NH) that I had while picking blueberries.  It was in this very spot that I decided that I would make a cheesecake with blueberry topping from the blueberries that I so carefully picked from these bushes.  It was a happy moment! - not only because I finalized a special treat to make with the blueberries I was harvesting but also because picking blueberries is seriously one of my most favorite things in life to do....just after baking of course!  Blueberry picking is a peaceful and magical activity for me....it's calming and represents so many happy happy memories for me - I've picked by myself, I've picked with dear friends, I've picked with family (from far and near), I've even picked with a baby attached to my front sleeping soundly.  I LOVE BLUEBERRY PICKING!!!!

And I LOVE this simple and oh-so-yummy recipe I am about to share with you.  I found it from one of my favorites, The Pioneer Woman.  Ree made her cheesecake with a blackberry topping but because I blueberries are so close to my heart I decided to switch up the blackberries for blueberries as the topping.  It worked out beautifully!

Cheesecake with Blueberry Topping

(Recipe from The Pioneer Woman - LOVE her!!!)

First let's make the crust for this yummy cheesecake....and let me tell you this is one of the BEST cheesecake crusts I've come upon - delish!!!

Crust Ingredients:

1 (12oz.) box Vanilla Wafers

1/2 cup pecans

1 stick unsalted butter, melted

1 1/2 tsp vanilla

Cheesecake Filling Ingredients:

3 (8oz.) packages of cream cheese

1 1/2 cups sugar

4 eggs

1/2 cup sour cream

1 tsp vanilla extract

Blueberry Topping Ingredients:

2 cups blueberries (blackberries can be easily substituted)

1/2 cup sugar

2 Tbsp water

Directions for the Crust:

1. Get out your 10" spring-form pan....

....found this one at my lovely local TJ Maxx!  Isn't it cool?! - it even has a glass bottom!  Peek A Boo Jolie!....

2. Place vanilla wafers and pecans into the bowl of a food processor....

...pulse until mixture becomes crumbs...

....then add in melted butter....

 and vanilla....

 and pulse again until combined...

3. Pour into your spring-form pan...

 and press crumbs into the bottom and up sides of pan. I used a measuring cup to do the work of the "pressing" - this worked great!

Set pan aside as you make the cheesecake filling.

Directions for Filling:

1. Combine cream cheese and sugar...

....and beat until smooth. Beat on low for 1 minute and then increase speed to medium speed for 2-3 minutes - scraping down bowl occasionally.

2. Add eggs to the cream cheese/sugar mixture one at a time....

....beating very well after each addition.

3. Add in sour cream...

....and then vanilla....

...mix again until well combined.

4. Pour mixture into crust....

...and smooth the top....

5. Bake for 1 hour and 10 minutes then turn off oven and open door slightly.  Allow cheesecake to sit in the oven with the door open for 15-20 minutes.  Remove from oven and cool....

...unfortunately my cheesecake has plenty of cracks to give it character - next time I make this cheesecake I will bake it in a water bath to avoid getting so many cracks.  Please excuse all the cracks...I'm slightly embarrassed by them.

  Refrigerate once cooled down enough to handle pan.

Time to make the blueberry topping...

Directions for Blueberry Topping:

1. Place blueberries, sugar and water in a medium saucepan...

2. Bring to a boil over medium-high heat and cook for 4-5 minutes...

...stirring occasionally.  Berries will pop and bubble a little bit as the mixture boils.  Such yumminess!

3. Turn off heat and allow to cool slightly.

4. Pour berry topping over cheesecake...

 ...and refrigerate to cool for at least 2 hours - the longer the better.

5. When ready to serve remove rim around spring-form pan and slice into 16 pieces with a long serrated knife.  Enjoy!!!

Happy Cheesecake with Blueberry Topping Baking!

This post has been linked to...

Pot Luck Sunday @ Mommy's Kitchen