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blueberry brunch cheesecake

(2 ratings)
HometownCreativeCook avatar
Blue Ribbon Recipe by
Nancy A.
@HometownCreativeCook
Wyckoff, NJ

This Blueberry Brunch Cheesecake is so unique and delicious, with its scrumptious waffle crust, creamy, sweet and savory filling, and absolutely heavenly crumb topping, you'll have your guests lined up at your door every Sunday for this fabulous brunch creation!

Blue Ribbon Recipe

Serve Nancy's cheesecake at your next brunch, your friends will be asking to come over every weekend. The cheesecake is smooth, creamy and not overly sweet. Then you have a bit of savory from the pork roll. The waffle crust is genius and no one will ever guess what the crust is made of. The sweet crumb topping is perfect!

— The Test Kitchen @kitchencrew
(2 ratings)
yield 12 serving(s)
prep time 25 Min
cook time 1 Hr 20 Min
method Bake

Ingredients For blueberry brunch cheesecake

  • INGREDIENTS FOR CRUST:
  • 5
    crisp toaster waffles, cooled and finely crumbled
  • 1/2 tsp
    cinnamon
  • 1 Tbsp
    sugar
  • 1/4 c
    melted butter
  • INGREDIENTS FOR FILLING:
  • 4
    8 ounce packages cream cheese, softened at room temperature
  • 1 c
    sugar
  • 1/3 c
    heavy cream
  • 5
    large eggs, lightly beaten
  • 2 Tbsp
    maple syrup
  • 1 1/4 c
    fresh blueberries
  • 8
    slices taylor ham pork roll, cooked, cooled, and patted dry of grease
  • INGREDIENTS FOR CRUMB TOPPING:
  • 1 1/2 c
    flour
  • 1/2 c
    packed light brown sugar
  • 1 tsp
    cinnamon
  • 10 Tbsp
    melted butter
  • 1/2 c
    powdered sugar
  • 1/4 c
    fresh blueberries

How To Make blueberry brunch cheesecake

  • 1
    Preheat oven to 350 degrees F. Butter bottom and sides of 9 inch spring form pan; cover bottom with parchment paper, and butter paper.
  • 2
    In medium bowl, add in crumbles waffles, 1/2 teaspoon cinnamon, and 1 tablespoon sugar, toss together and stir in 1/4 cup melted butter.(waffles will now be soft) Pat down into bottom of prepared pan, and bake for 15 minutes; cool.
  • 3
    In large bowl of stand mixer, beat on medium high, softened cream cheese for 2 minutes, then add sugar, and beat until fluffy, approximately 5 minutes. Add in heavy cream, then slowly add in beaten eggs, a little at a time, mixing slightly after each addition, 2 tablespoons maple syrup, and whip until creamy, about 4 minutes; fold in 1 1/4 cup blueberries.
  • 4
    Pour half of the mixture over prepared crust. Arrange slices of taylor ham over top,(over lapping for cover completely) and pour remaining mixture over ham.
  • 5
    In medium bowl, combine 1 1/4 cups flour, 1/2 cup light brown sugar, and 1 teaspoon cinnamon; pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form.
  • 6
    Sprinkle crumbs over top of cake and bake for approximately 65 minutes.
  • 7
    Cool to room temperature, carefully remove sides from pan, and peel parchment paper from bottom.
  • 8
    Sprinkle top of cake with powdered sugar, 1/4 cup blueberries, and place on cake plate or serving platter. Serve immediately, refrigerate leftovers, bring to room temperature upon serving, or heat slightly in microwave, if desired.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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