Blueberry Muffin Cheesecake
- 1.5 cups graham cracker crumbs
- 1 cup sugar
- 1/3 cup melted butter
- 3-8 ounces packages of cream cheese, softened
- 1 teaspoon vanilla extract
- 4 eggs
- 1 cup blueberry muffin mix
- 1 cup fresh blueberries
Preheat the oven to 350°F.
Crush graham crackers into fine crumbs using a food processor or a Ziploc bag and rolling pin.
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
In a mixing bowl, beat cream cheese until smooth.
Add sugar and vanilla extract, and continue beating until well combined.
Add eggs one at a time, mixing after each addition.
In a separate bowl, prepare the blueberry muffin mix according to the instructions on the package.
Add the blueberry muffin mix and fresh blueberries to the cream cheese mixture and stir until well combined.
Pour the cream cheese mixture over the graham cracker crust.
Place the springform pan on a baking sheet and bake for 50-60 minutes or until the cheesecake is set.
Turn off the oven and let the cheesecake cool inside for 30 minutes.
Remove the cheesecake from the oven and let it cool to room temperature before chilling it in the refrigerator for at least 3 hours.
- Make sure the cream cheese is at room temperature before starting.
- Do not overmix the cream cheese mixture as it can result in a dense and lumpy cheesecake.
- To prevent cracks from forming on the surface of the cheesecake, avoid overbaking it and allow it to cool slowly.
- For a smoother cheesecake, strain the blueberry mixture through a sieve before adding it to the cream cheese mixture.
- To prevent the crust from sticking to the bottom of the pan, line it with parchment paper before pressing the graham cracker mixture onto it.
- To add more blueberry flavor, top the cheesecake with a blueberry sauce or fresh blueberries before serving.