Ingredients for Red White And Blue Cheesecake
- 1 ½ cups graham cracker crumbs
- 1 ¾ cups sugar
- 6 tablespoons (3 ounces) melted unsalted butter
- 1 ½ cups blueberry pie filling
- 3 (8 ounce) packages cream cheese
- 2 teaspoons vanilla extract
- 4 large eggs
- sweetened whipped cream, for topping
- fresh strawberries, for topping
- fresh blueberries, for topping
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How to Make Red White And Blue Cheesecake
- Preheat oven to 325°F (160°C).
- **Make the crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press the crust mixture firmly into the bottom of a 13x9 inch baking pan.
- Bake for 6 minutes. Remove from oven and let cool completely.
- **Prepare the blueberry filling:** Spread 1 ½ cups blueberry pie filling evenly over the cooled crust.
- **Make the cheesecake filling:** In a large bowl, beat 3 (8 ounce) packages of cream cheese with an electric mixer until smooth and creamy.
- Gradually beat in 1 ½ cups granulated sugar and 2 teaspoons vanilla extract until well combined.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Pour the cream cheese mixture evenly over the blueberry filling layer.
- Smooth the top with a spatula.
- Place the pan in a larger roasting pan. Pour enough hot water into the larger pan to come halfway up the sides of the cheesecake pan (this creates a water bath for even baking).
- Bake for 45-50 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This prevents cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Before serving, top with whipped cream and fresh berries.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
139g
Fat
62g
Carbs
14g
