Warm Cinnamon Spiced Blueberry Cheesecake
The blueberry sauce is excellent served over pound cake or angel food cake and topped with vanilla ice cream.
INGREDIENTS | SERVES 8
- 1½ cups all-purpose flour
- ½ cup butter, melted
- 1¼ cups sugar, divided
- 1 (8-ounce) package cream cheese, softened
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 5 cups blueberries, rinsed, divided
- ⅓ cup water
- 1 teaspoon ground cinnamon
Preheat oven to 350°F.
Combine flour, butter, and ½ cup sugar. Pat mixture into the bottom and up the sides of an 8″ springform pan. Bake for 12 minutes, until lightly browned. Set aside to cool.
Combine cream cheese, ¼ cup sugar, egg, and vanilla. Pour into the crust. Bake at 400°F for 20 to 25 minutes. Remove from oven and cool.
Combine 3 cups of the blueberries, ⅓ cup water, and ½ cup sugar in a heavy saucepan. Bring to a boil, stirring constantly. Lower heat to a simmer and continue stirring until mixture thickens, about 15 minutes.
Add remaining 2 cups of berries and the cinnamon. Spread over the cream cheese tart filling just before serving.
If there is extra blueberry sauce, serve it on the side. It will keep refrigerated for 1 to 2 weeks.
