Best Blueberry Pecan Cheesecake Recipes

Blueberry Pecan Crunch Cheesecake Bars image

Provided by Nor Mac

Time 1h15m

Number Of Ingredients 22

CHEESECAKE CENTER
8 oz cream cheese
2 eggs
1 14 ounce can condensed milk
1/2 tsp vanilla
1/4 tsp nutmeg
1/2 tsp cinnamon
2 Tbsp melted butter
1 1/2 c blueberries
TOPPING
1/2 c flour
1/2 c plus 3 tbs brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp oatmeal
5 Tbsp butter
1/2 c chopped pecans optional
CRUST
13 pecan shortbread cookies( like pecan sandies))
4 Tbsp butter
1/2 tsp cinnamon
3 Tbsp sugar

Steps:

1. Heat oven 350 degree's. grease an 11x7 inch pan and line with parchment paper
2. Make crust: place cookies, sugar, cinnamon in food processor. Blend until crumbed. Add 3 TBL melted butter and pulse to combine.
3. Pour in to lined pan. Press down crust in bottom of pan. Bake for 10-15 minutes,or until edges are nicely browned, and cool.
4. Make cake: beat softened cream cheese until fluffy. Add the condensed milk, and 2 TBS melted butter beat until combined. Add the eggs, vanilla, and cinnamon. Beat until combined.
5. Pour cheese mixture on top of crust. Sprinkle blueberries on top of filling.
6. Make topping: mix flour, brown sugar, cinnamon,nutmeg and oatmeal together. Cut 5 TBS of cold butter in to mix until it looks like small peas.add pecans if desired. Sprinkle on top of berries. Bake at 350 for 50-60 minutes until pick inserted comes out clean
7. Remove from oven, and cool. Place in fridge until cold. Take cake with paper out of pan. Cut in to squares. Keep leftovers refrigerated.

Blueberry Pecan Cheesecake image

Provided by Food Network

Categories dessert

Number Of Ingredients 19

1 tablespoon melted butter, for greasing the pan
1/2 cup pecan pieces
1 cup Graham cracker crumbs
2 tablespoons sugar
6 tablespoons unsalted butter, melted
1/2 cup port
3/4 cup (4 ounces) dried blueberries
1 1/2 pounds cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 cup sugar
2 tablespoons cornstarch
4 large eggs
1 cup sour cream
2 teaspoon vanilla extract
1 cup port wine
1/4 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 pint blueberries

Steps:

For the crust: Preheat the oven to 300 degrees. Grease an 8-inch cake pan with the 1 tablespoon butter. On a cookie sheet, toast the pecans for 8 minutes. Turn the pan once for even toasting. In a bowl, combine the Graham cracker crumbs, sugar, butter and pecans. Pat evenly over the bottom of the pan.
For the cake: In a small saucepan, simmer the port and dried blueberries for 3 minutes. set aside to cool. Put the cream cheese, butter, sugar and cornstarch in a mixing bowl and beat on medium, just to blend. Add eggs, 1 at a time, then sour cream, vanilla and blueberry mixture. Pour batter into prepared pan. Set into hot water bath and bake for 1 hour and 15 minutes, and slightly puffed and firm. Cool on rack. Refrigerate, then remove from pan.
For the sauce: In saucepan, simmer 3/4 cup port and sugar for 3 minutes. Meanwhile whisk together cornstarch, vanilla and remaining 1/4 cup of port. Add slurry to pan and simmer for 2 more minutes. Add half of blueberries and cook until berries burst and sauce thickens. Remove from heat and let cool. Stir in remaining berries.