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slice of half eaten blueberry cheesecake on a speckled white plate on a light brown surface

Blueberry Cheesecake

The BEST blueberry cheesecake recipe will be your new favorite cheesecake. A pecan graham cracker crust is filled with a luscious vanilla bean cheesecake and topped with a gorgeous blueberry topping. Step-by-step photos teach you how to make a blueberry cheesecake.

  • Total Time: 9 hours 45 minutes
  • Yield: 10-12 Slices 1x


Units Scale


  • 8oz Graham Cracker
  • 3oz Pecans
  • 4 oz (1/2 Cup) Butter, melted
  • 2 1/2 Tablespoons Granulated Sugar


  • 675 grams (24oz) Cream Cheese, very soft at room temp.
  • 220 grams (1 Cup) Granulated Sugar
  • 2oz (1/4 Cup) Heavy Whipping Cream, at room temperature
  • 4oz (1/2 Cup) Sour Cream, at room temperature
  • 1 Tablespoon Vanilla Extract
  • 1 Vanilla Bean Pod (cut in half and the caviar extracted with a knife)
  • 2 Large Eggs + 2 Large Egg Yolks, at room temperature

Blueberry Sauce

  • 270 grams/11oz (2 Cups) Blueberries
  • 1 Lemons Zest
  • 3 Tablespoons Granulated Sugar
  • 1 Teaspoon Cornstarch
  • 1 Lemons Juice
  • 1 Recipe Stabilized Whipped Cream Recipe



  1. Lightly grease a 9-inch springform pan set aside. Preheat oven to 325F/163C. In a food processor, crush the pecans till they become finely chopped then add the graham crackers mixing until a fine crumb. Mix in sugar and then add melted butter, make sure to mix until everything is fully combined.
  2. Dump the crumbs into the pan and press into the bottom and slightly up the upsides of the prepared pan. Bake for 10 minutes to set the crust then set aside to cool while you prepare the filling.


  1. In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for 2 minutes at low-medium speed.
  2. Add heavy cream, sour cream, vanilla extract, and vanilla beans,  mixing on low-medium speed until fully combined. Add in the eggs and egg yolks one at a time, mix until just combined you do not want to overmix the batter. You should have a creamy batter with no lumps. Pour into the crust. Place the 9-inch springform pan in a 10-inch or larger cake pan- place the cake pan in roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  3. Bake for 70 to 80 minutes, the middle of the cheesecake should jiggle just a little bit. Turn the oven off and let cool the cheesecake cool in the oven for 1 hour then take out of the roasting pan and let it cool on the counter on a wire rack for another hour. Then wrap with plastic wrap and chill in the fridge for at least 8 hours, ideally overnight.

Blueberry Sauce

  1. In a medium saucepan over medium-low heat cook blueberries and granulated sugar and lemon zest. In a small bowl mix lemon juice and cornstarch together then pour into the saucepan. Be careful not to mix too harshly you want the blueberries to mostly stay in tact. Mix everything together, after 5 minutes of cooking take off of heat and pour into a heat-proof container. Store in the fridge until ready to use, let cool at least two hours before using. 


  1.  Use an angled spatula to loosen the cheesecake from the springform pan then carefully transfer to a serving plate. Pour blueberry sauce on top and use a spatula to spread into an even layer. Pipe whipped cream around the edge of the cheesecake. Chill in the refrigerator until ready to serve.
  2. Let sit at room temperature for 15 minutes before serving. Use a knife dipped in hot water then wiped dry each time you slice for clean slices of cheesecake. Store leftovers in the fridge for up to 5 days.


*Total Time includes Chill Time

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 25
  • Chill Tim: 8 Hours
  • Cook Time: 80
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: easy blueberry cheesecake recipe, blueberry topped cheesecake, the best blueberry cheesecake recipe

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