Blueberry Streusel Cheesecake

What You Need

1-1/2 cups flour 1 cup plus 6 Tbsp. sugar, divided
1/2 tsp. cinnamon 3/4 cup butter
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 2 tsp. vanilla 4 eggs 2 cups fresh blueberries

Make It

HEAT oven to 325°F.

MIX flour, 6 Tbsp. sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or two knives until mixture resembles coarse crumbs. Reserve 1/2 cup. Press remaining crumbs firmly onto bottom of pan. Bake 25 min. or until edge is lightly browned.

BEAT cream cheese, 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust; top with 2 cups of the blueberries. Sprinkle with reserved crumb mixture.

BAKE 1 hour 15 min. to 1 hour 20 min. or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

Category:

Howto & Style

Tags:

• Kraft
• Food
• Recipe
• Philadelphia
• Cream
• Cheese
• Blueberry
• Streusel
• Cheesecake
• Entertaining
• Cooking