Blueberry Cheesecake Macadamia


Serves: 12
Total Calories: 453

Ingredients

Crust:
1 (3 1/2-ounce) jar macadamia nut pieces, crushed in blender
1 cup all-purpose flour
1/4 cup brown sugar, firmly packed
1/2 cup sweet butter, softened
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First Layer:
3 (8-ounce) packages cream cheese, softened
1 teaspoon vanilla extract
1 cup sugar
4 eggs, room temperature
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Second Layer:
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
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Topping:
1 tablespoon cornstarch
2 to 3 tablespoons cold water
2 cups fresh or frozen blueberries

Directions:

Crust:
Combine all ingredients. Mix well; press onto bottom of a 10-inch springform pan. Bake in preheated oven at 400° for 10-15 minutes. Reduce oven to 350°.

First Layer:
Crumble cheese in large bowl. Add remaining ingredients; beat at high speed with electric mixer until blended and smooth, approximately 5 minutes. (Food processor may be used.) Pour over crust. Bake at 350° for 40 minutes until set (not completely firm). Remove from oven; cool for 10 minutes.

Second Layer:
Combine sour cream, sugar and vanilla. Spread over top of cheesecake. Bake at 350° for 5 minutes. Cool; spread blueberry topping over. Refrigerate before serving.

Topping:
In a saucepan, mix cornstarch with cold water to form a smooth paste. Stir in blueberries; cook until thickened. Let cool; spread on cake. Cool 1 hour, then refrigerate.

Editor's Extra:
This is superb even without the blueberry topping.

Nutritional Facts:

Serves: 12
Total Calories: 453
Calories from Fat: 286

This Blueberry Cheesecake Macadamia recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.




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