Philadelphia Blueberry Streusel Cheesecake Recipes

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BLUEBERRY CHEESECAKE STREUSEL MUFFINS



Blueberry Cheesecake Streusel Muffins image

These blueberry cheesecake streusel muffins are soft, moist bakery-style muffins bursting with fresh blueberries. The surprise cheesecake center is the perfect addition to this fantastic recipe!

Provided by Alyssa Rivers

Categories     Breakfast

Time 35m

Number Of Ingredients 17

2 cups all purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 egg
1/4 cup canola oil
1 cup whole milk
1 tsp vanilla extract
1 cup fresh blueberries
4 ounces cream cheese
1/3 cup granulated sugar
2 tbsp beaten egg
1 tsp vanilla extract
1/4 cup all purpose flour
1/4 cup brown sugar
1 tsp cinnamon
3 tbsp butter

Steps:

  • Preheat oven to 400 degrees and line a 12 cup muffin pan with cupcake liners. If you don't use cupcake liners, make sure to grease the pan so they will come out easily.
  • In a mixing bowl for the muffin batter, sift together the flour, baking powder, and salt. Set aside. In another bowl, beat the milk, oil, egg, vanilla and sugar. Stir the dry ingredients in the milk mixture gently but do not overmix. The batter should be slightly lumpy. Fold in the fresh blueberries.
  • Beat the cream cheese, egg, sugar, and vanilla in a bowl until smooth.
  • Mix together the flour, sugar, and cinnamon. With a fork blend in the butter until it looks like coarse sand.
  • Scoop a tablespoon of the muffin batter into the bottom of each cupcake liner. Then add about 1/2 tablespoon of the cheesecake mixture. Sprinkle some of the streusel topping on the cheesecake filling, followed by another layer of the muffin batter. And lastly sprinkle with more cinnamon streusel.
  • Bake for 20-25 minutes or until toothpick inserted comes out clean. Let cool into the pan for 5 minutes and transfer them to a wire rack.

Nutrition Facts : Calories 246 kcal, Carbohydrate 34 g, Protein 4 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 36 mg, Sodium 144 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 6 g, ServingSize 1 serving

PHILADELPHIA BLUEBERRY STREUSEL CHEESECAKE



PHILADELPHIA Blueberry Streusel Cheesecake image

Get the best of both worlds with a PHILADELPHIA Blueberry Streusel Cheesecake! Top this PHILADELPHIA Blueberry Streusel Cheesecake with a fruity crumble.

Provided by My Food and Family

Categories     Fruit Desserts

Time 6h45m

Yield 16 servings

Number Of Ingredients 9

1-1/2 cups plus 3 Tbsp. flour, divided
1-1/3 cups sugar, divided
1/2 tsp. ground cinnamon
3/4 cup cold butter, cut up
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 Tbsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
2 cups fresh blueberries

Steps:

  • Heat oven to 325°F.
  • Combine 1-1/2 cups flour, 1/3 cup sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1/2 cup crumb mixture; press remaining onto bottom of 9-inch springform pan. Bake 25 min. or until lightly browned.
  • Meanwhile, beat cream cheese, remaining flour, remaining sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended.
  • Pour cream cheese batter over crust; top with berries and reserved crumb mixture. Bake 1 hour 25 min. to 1 hour 30 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Nutrition Facts : Calories 440, Fat 32 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 140 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0.8991 g, Sugar 0 g, Protein 7 g

BLUEBERRY CHEESECAKE CRUMB CAKE RECIPE



Blueberry Cheesecake Crumb Cake Recipe image

You've never had anything quite like this blueberry cheesecake crumb cake! It's got a layer of tender cake, creamy cheesecake, fresh Driscoll's blueberries and a chunky graham cracker crumb topping.

Provided by Life Made Simple Team1

Categories     Cakes & Cheesecakes     Dessert

Number Of Ingredients 22

1/3 cup granulated sugar
1/3 cup brown sugar
3/4 cup cake flour
3/4 cup graham cracker crumbs (finely ground)
1/2 tsp ground cinnamon
pinch of nutmeg
1/4 tsp salt
8 Tbsp (1 stick) unsalted butter (melted)
12 oz (1 1/2 blocks) cream cheese (room temperature)
1/4 cup granulated sugar
1/4 tsp vanilla extract
1 egg (room temperature)
1 1/4 cups cake flour
1/2 cup granulated sugar
1/4 tsp baking soda
1/4 tsp salt
6 Tbsp (3/4 stick) unsalted butter (room temperature)
1 egg + 1 egg yolk
zest of 1 lemon
1 1/2 tsp vanilla extract
1/2 cup buttermilk (room temperature)
9 oz fresh Driscoll's blueberries *

Steps:

  • To make the topping: In a medium size mixing bowl, whisk together the sugars, cake flour, graham cracker crumbs, cinnamon, nutmeg and salt. Pour in the melted butter and stir with a spatula until a thick crumble forms. Allow to sit while preparing the remainder of the cake.
  • To make the cheesecake layer: In a medium size mixing bowl beat together the cream cheese, sugar and vanilla extract. Add the egg and beat until smooth.
  • To make the cake: Preheat oven to 325. Spray an 8-inch or 9-inch square baking dish or round springform pan with baking spray, set aside.
  • In bowl of a stand mixer, mix the flour, sugar, baking soda, and salt on low. With mixing speed on low, gradually add the butter one tablespoon at a time. Continue mixing until crumbs form, about 2 minutes. Add the egg and yolk, mix, then add the lemon zest, vanilla, and buttermilk. Beat on medium-high speed until light and fluffy, about 1-2 minutes, scraping the bottom of the bowl half way through.
  • Pour the batter into the prepared pan, spreading into an even layer. Pour the cheesecake layer on top, again, spreading into an even layer. Cover with blueberries, then the crumb mixture. You will have to break the crumbs into smaller pieces.
  • Place in the oven and bake for 35-45 minutes or until a cake tester inserted into the center comes out clean, and the center of the cake just barely jiggles (note that baking time will vary depending on the type and size of the pan you use). Remove from the oven and allow to cool in the pan for at least 30 minutes before slicing and serving.

Nutrition Facts : Calories 5224 kcal, Carbohydrate 577 g, Protein 73 g, Fat 299 g, SaturatedFat 173 g, TransFat 6 g, Cholesterol 1136 mg, Sodium 4034 mg, Fiber 15 g, Sugar 346 g, UnsaturatedFat 92 g, ServingSize 1 serving

BLUEBERRY-STREUSEL CHEESECAKE BARS



Blueberry-Streusel Cheesecake Bars image

Bake a new cheesecake favorite and enjoy it in bite-size bars. Our Blueberry-Streusel Cheesecake Bars are as easy to make as they are to enjoy.

Provided by My Food and Family

Categories     Dairy

Time 6h15m

Yield 16 servings

Number Of Ingredients 11

1 cup old-fashioned or quick-cooking oats
1 cup butter, melted
1/2 cup chopped PLANTERS Dry Roasted Almonds
1 cup plus 1 Tbsp. flour, divided
1-1/2 cups plus 1 Tbsp. sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 eggs
1-1/2 cups blueberries
1 Tbsp. lemon juice

Steps:

  • Heat oven to 350°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine oats, butter, nuts, 1 cup flour and 1/2 cup sugar. Reserve 1-1/4 cups crumb mixture; press remaining onto bottom of prepared pan. Bake 10 min.
  • Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Toss blueberries with lemon juice in medium bowl. Add remaining flour and sugar; mix lightly. Spoon over batter; sprinkle with reserved crumb mixture.
  • Bake 45 min. or until center is almost set. Cool completely.
  • Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Nutrition Facts : Calories 420, Fat 30 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 125 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

STRAWBERRY STREUSEL CHEESECAKE



Strawberry Streusel Cheesecake image

Yummy and easy, strawberry cheesecake! The creamy texture of the cheesecake and the delicious streusel topping makes this a great recipe! It's very easy to prepare, it's just hard to wait on it to cool to take a bite! ** Recipe was from paper from Martha White. I couldn't find plain strawberry muffin mix, so I used strawberry cheesecake muffin mix and it was yummy!

Provided by lsustacy

Categories     Cheesecake

Time 1h10m

Yield 1 cheesecake, 10-12 serving(s)

Number Of Ingredients 10

nonstick cooking spray
2 (7 ounce) packages martha white strawberry muffin mix (can use Strawberry Cheesecake Muffin mix too)
6 tablespoons butter, cold
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
2 tablespoons flour
1 egg
1 teaspoon vanilla
1 (21 ounce) can strawberry pie filling
1/2 cup chopped walnuts (optional)

Steps:

  • Heat oven to 350°F; spray bottom and sides of 10 to 11 inch springform pan with no stick cooking spray.
  • Combine muffin mix and butter in medium bowl. Cut in butter with pastry blender or fork until mixture is crumbly. Reserve 1-1/3 cup of crumb mixture. Place in refrigerator.
  • Press remaining crumbs in bottom and partially up sides of prepared pan. Place on cookie sheet and bake for 10 minutes.
  • Combine cream cheese, sugar, flour, egg and vanilla in large bowl. Beat with electric mixer on medium high for 1-1/2 to 2 minutes or until creamy and smooth.
  • Spoon cream cheese mixture evenly over partially baked crust. Spread gently.
  • Spoon pie filling evenly over cream cheese mixture.
  • Sprinkle reserved crumb mixture and walnuts on top of pie filling.
  • Bake 40 to 45 minutes longer, or until golden brown on cookie sheet.
  • Cool about 30 minutes.
  • Chill 2 hours or overnight (this is the hard part, waiting -- but worth it!).
  • Remove sides of pan and place on serving plate to serve! YUMMY!

PHILADELPHIA PUMPKIN SWIRL CHEESECAKE



PHILADELPHIA Pumpkin Swirl Cheesecake image

Impress your guest with this marbled cheesecake that's surprisingly easy to make.

Provided by Allrecipes Member

Time 5h5m

Number Of Ingredients 11

18 PEEK FREANS Ginger Crisps, crushed
0.25 cup finely chopped pecans
0.25 cup butter, melted
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
0.75 cup sugar, divided
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
0.25 teaspoon ground nutmeg
1 dash ground cloves

Steps:

  • Heat oven to 350 degrees F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch springform pan.
  • Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.

Nutrition Facts : Calories 375 kcal, Carbohydrate 30 g, Cholesterol 127 mg, Fiber 1 g, Protein 7 g, SaturatedFat 14 g, Sodium 376 mg, Sugar 18 g, Fat 27 g, UnsaturatedFat 0 g

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  • Mix 1 1/2 cups flour, 1/3 cup sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1/2 cup; press remaining onto bottom of 9-inch springform pan. Bake 25 minutes or until lightly browned.
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  • Bake 1 hour 25 minutes to 1 hour 30 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.


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