Blueberry Cheesecake Bread Recipes

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BLUEBERRY SHORTBREAD CHEESECAKE



Blueberry Shortbread Cheesecake image

I personally prefer cheesecake with a different crust rather than a graham cracker crust. Through trial and error, I have come up with this recipe using blueberries. It takes a lot of time, but is definitely worth it. Don't think about the calories!

Provided by QueenofSuburbs

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 9h35m

Yield 12

Number Of Ingredients 13

¾ cup unsalted butter
2 cups all-purpose flour
½ cup packed light brown sugar
½ teaspoon salt
2 (8 ounce) packages cream cheese, softened
3 eggs
1 cup white sugar
1 pint sour cream
1 teaspoon vanilla extract
zest from 1 lemon
1 quart blueberries
1 cup white sugar
3 tablespoons cornstarch

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Combine the butter, flour, sugar, and salt in a food processor. Process until mixture begins to form small lumps; press into the bottom of a 2-quart baking dish.
  • Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce oven's heat to 325 degrees F (165 degrees C).
  • Beat the cream cheese and 1 cup of sugar in a bowl until soft and creamy. Stir in the eggs one at a time, until smooth. Gradually stir in the sour cream, vanilla, and lemon zest. Pour the mixture over the crust.
  • Bake until firm to the touch, 45 to 55 minutes. Meanwhile, make the topping by combining the blueberries, sugar, and cornstarch in a large saucepan over medium heat; cook until thickened. Allow mixture to cool.
  • Pour the cooled blueberry mixture over top of the cream cheese layer. Chill assembled cheesecake in refrigerator overnight.

Nutrition Facts : Calories 613.3 calories, Carbohydrate 71.3 g, Cholesterol 134.9 mg, Fat 34.2 g, Fiber 2 g, Protein 8.3 g, SaturatedFat 20.9 g, Sodium 330.7 mg, Sugar 48.3 g

BLUEBERRY CHEESECAKE



Blueberry Cheesecake image

Can be made any time of the year, thanks to frozen blueberries.

Provided by JJOHN32

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Yield 12

Number Of Ingredients 11

1 cup graham cracker crumbs
2 tablespoons white sugar
¼ cup melted butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
¾ cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 eggs
2 cups frozen blueberries, dry pack
⅓ cup blueberry jelly

Steps:

  • Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
  • Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
  • Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
  • Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 31.9 g, Cholesterol 121.7 mg, Fat 23.4 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.8 g, Sodium 216.4 mg, Sugar 23.5 g

BLUEBERRY-CREAM CHEESE PULL-APART BREAD



Blueberry-Cream Cheese Pull-Apart Bread image

Provided by Food Network Kitchen

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 8

1 pound frozen white bread dough, thawed
2 ounces cream cheese, at room temperature
1/2 teaspoon grated lemon zest
Pinch of nutmeg
3 tablespoons granulated sugar
3 tablespoons sliced almonds
1 cup blueberries
Confectioners' sugar, for serving

Steps:

  • Roll and stretch the dough into a 12-inch square on a lightly floured surface. Combine the cream cheese, lemon zest and nutmeg in a bowl. Spread over the dough. Sprinkle with 2 tablespoons each granulated sugar and sliced almonds, then the blueberries, pressing lightly. Cut into 16 small squares and make 4 stacks of 4 squares each.
  • Place each stack on its side in a buttered 9-by-5-inch loaf pan. Gently separate the dough layers so the dough fills the pan. Sprinkle with the remaining 1 tablespoon each granulated sugar and sliced almonds.
  • Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1 to 2 hours.
  • Preheat the oven to 350. Bake the loaf until it's browned and cooked through, 40 to 45 minutes (tent with foil if it's browning too quickly). Let cool 15 minutes in the pan, then loosen the edges with a knife. Remove to a plate and let cool 30 minutes. Dust with confectioners' sugar before serving.

NO-BAKE BLUEBERRY CHEESECAKE



No-Bake Blueberry Cheesecake image

For an airy delight on a summer afternoon, try this mouthwatering cheesecake from Hastings, Nebraska's Ken Gallagher. Because it doesn't contain eggs, it's lighter but also very creamy and refreshing.-Ken Gallagher, Hastings, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 servings.

Number Of Ingredients 11

3/4 cup crushed vanilla wafers (about 22 wafers)
2 tablespoons butter, melted
FILLING:
1-1/4 teaspoons unflavored gelatin
2 tablespoons cold water
1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
1 cup marshmallow creme
1-1/2 cups whipped topping
1 cup fresh or frozen blueberries

Steps:

  • In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool. , Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth. Add lemon juice and zest. Beat in marshmallow creme. Fold in whipped topping. , Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. Remove sides of pan.

Nutrition Facts : Calories 523 calories, Fat 34g fat (21g saturated fat), Cholesterol 79mg cholesterol, Sodium 318mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.

THE BEST BLUEBERRY CHEESECAKE



The Best Blueberry Cheesecake image

AWESOME! DELICIOUS! This is my favorite dessert! My family has been a blueberry grower for the market for over 40 years. We have perfected many blueberry recipes and this is one of them! It is absolutely delicious! If you want sugar free, substitute Splenda for the sugar.

Provided by Seasoned Cook

Categories     Cheesecake

Time 1h15m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 14

1 cup graham cracker crumbs
2 tablespoons butter, melted
1 tablespoon sugar
3 (8 ounce) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
3 eggs
8 ounces sour cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups blueberries
1 cup Cool Whip
1/4 cup sour cream

Steps:

  • Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
  • Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.
  • Add sour cream, vanilla and lemon extracts. Gently stie in blueberries. Pour mixture into cooled crust.
  • Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
  • Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.
  • Note: Refrigeration time is not included.

Nutrition Facts : Calories 626.4, Fat 44.7, SaturatedFat 25.3, Cholesterol 190.4, Sodium 553.7, Carbohydrate 49, Fiber 1.3, Sugar 39.8, Protein 9.6

BLUEBERRY CHEESECAKE BREAD



Blueberry Cheesecake Bread image

I received this recipe from a recipe group I belong to. I thought it sounded very good and easy. I bet you could use other kinds of muffin mixes and it would be wonderful. Would be good with a hot cup of coffee.

Provided by Elaine

Categories     Quick Breads

Time 1h

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 11

1 (18 1/4 ounce) package blueberry muffin mix
1 (8 ounce) package cream cheese, softened
1/2 teaspoon almond extract
1/4 cup granulated sugar
1 teaspoon lemon juice
1 egg
1/4 cup butter, melted
1/4 cup flour
1/4 cup granulated sugar
1/4 cup chopped nuts
1 teaspoon cinnamon

Steps:

  • Preheat oven to 375 degrees.
  • Prepare muffin mix as directed on package, including adding the blueberries.
  • Pour half of the batter into a greased 9 x 5-inch loaf pan.
  • To prepare the filling, in a separate mixing bowl, beat together cream cheese, almond extract, sugar, lemon juice and egg until smooth.
  • Spread the cream cheese filling over the layer of muffin batter in the pan.
  • Pour the remaining batter on top of the filling.
  • To make the streusel topping stir together melted butter, flour, sugar, chopped nuts and cinnamon.
  • Sprinkle streusel topping over the top of the batter.
  • Bake at 375 degrees F. for 35 to 45 minutes or until toothpick inserted into middle comes out clean.
  • Cool, then refrigerate before serving.

BLUEBERRY CHEESECAKE BREAD



BLUEBERRY CHEESECAKE BREAD image

Categories     Bread     Berry     Breakfast     Dessert     Bake     Cocktail Party     Vegetarian     Quick & Easy     Spring     Summer

Yield 12 2 loaves

Number Of Ingredients 24

Ingredients
BREAD
1/2 c softened butter
1 1/2 cups sugar
1 1/4 cups milk
2 eggs
4 cups purpose flour
1 tsp cinnamon
4 tsp baking powder
1 tsp salt
1 tsp vanilla
4 cups blueberries fresh or frozen
CHEESE FILLING
2 8 ounce packages of cream cheese
1 tsp vanilla extract
1/2 cup sugar
2 eggs
1 tsp lemon juice
STREUSEL TOPPING
1/2 cup butter
1/2 cup brown sugar
1 tsp cinnamon
1 cup flour
1/2 cup chopped walnuts or pecans optional

Steps:

  • beat softened butter with the sugar. Add the eggs,and beat well. on low speed add the milk,and vanilla. Mix until combined. Sift the flour,baking powder,cinnamon,and salt in to the butter mixture. Blend on low with mixer. Gently stir in the blueberries. Fresh or frozen are fine. Divide 1/2 the batter between the 2 loaf pans,and spread evenly. Make the filling in another bowl. Combine all filling ingredients and beat until smooth. Divide batter and spread on top of the blueberry batter in the 2 pans. Top both loaves with the remaining blueberry batter. make the Streusel. Place all ingredients in a food processor except for the nuts. Pulse until crumbly,or use a fork or pastry knife to cut the butter with the ingredients until crumbly.Add in nuts if wanted to crumb mixture. Divide the streusel and top the 2 loaves with the Streusel topping. Place them in the oven. Bake at 325 degree's for 1 hour - 70 minutes,or until pick comes out clean. Remove from oven and cool completely. Store cooled bread in the fridge.

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