I love all desserts with the word “cheesecake” in it…blueberry, strawberry, cranberry… GLAZED FRUIT is delicious on damn near anything! And the cool thing about this recipe is if you have some leftover compote left, you can use it for breakfast on an English muffin, pancakes or even waffles!
- 2 pkgs of Philadelphia cream cheese
- 2 eggs
- 3-4 cups of blueberries
- 3 cups of white sugar
- 1 cup of brown sugar
- 2 teaspoons of vanilla extract
- 3-4 cups of keebler graham crack crust crumbs
- 1 cup of unsalted butter melted
Prep: 10 mins. Cook time: 30 minutes. Let cheesecake cool off for 30 minutes before adding blueberry compote.
In a bowl combine brown sugar, 1 cup of white sugar and your graham crackers.
Add your unsalted butter and stir. The consistency should be similar to oatmeal. Thick and firm to press it firmly against a spring loaded pan.
In a bowl combine cream cheese, eggs, and 2 cups of sugar and vanilla extract. Blend on medium speed until the mixture is thick and creamy. Pour over your crust.
Bake on 350 degrees for 30 minutes or until it is nice and golden brown.
- 2 teaspoons of water,
- 2-3 cups of blueberries
- 1 cup of sugar
cook on low until the blueberries begin to caramelize. If you want a thicker consistency add a little cornstarch. Set the blueberries aside until they cool then add it to your cheesecake and enjoy!