Blueberry Cheesecake with Spiced Blueberry Sauce

This luscious Blueberry Cheesecake with Spiced Blueberry Sauce is a creamy, decadent treat with a twist. This dessert combines a classic graham cracker crust with rich cheesecake, bursting blueberries, and a hint of warm spices. This dish uses a white baking dish for pretty serving, but feel free to use a springform pan instead!

Cuisine

American

Course

Dessert

Difficulty

Medium

Duration

5 Hours

Diet

Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

Blueberries, Blueberry, Cheesecake, Cream Cheese, Instant Pot Culinary Team

Prep Time

20 Minutes

Cook Time

40 Minutes

Servings

6 Servings

Ingredients

1 cup graham cracker crumbs
1 tsp salt, divided
¼ cup unsalted butter, melted
16 oz full-fat cream cheese, room temperature
1 ¼ cups granulated sugar, divided
½ cup full-fat sour cream, room temperature
2 eggs, room temperature
1 tsp vanilla extract
1 ¼ cup water, divided
1 ½ cups frozen blueberries, divided
1 tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground black pepper

Instructions

Combine the graham cracker crumbs, ¼ tsp salt, and melted butter in a medium bowl. Press the mixture firmly into the bottom of a 1.5-quart CorningWare dish. Freeze the crust for 15 minutes or while preparing the cheesecake batter.
In a large mixing bowl, beat the cream cheese until smooth. Add ¾ cup granulated sugar and mix until fully combined. Blend in the sour cream, eggs, vanilla, and ¼ tsp salt until the mixture is smooth and creamy. Gently fold in ½ cup of the frozen blueberries. Pour into the prepared dish.
Pour 1 cup of water into the Instant Pot and place a trivet inside. Set the CorningWare dish with the crust and batter on the trivet. Pressure Cook on High for 30 minutes, then allow a natural release. Carefully remove the cheesecake from the Instant Pot, cool on the countertop for 1 hour, then refrigerate for at least 4 hours.
For the sauce, set the Instant Pot to Sauté on High/More. Add 1 cup of frozen blueberries, ½ tsp salt, ¼ cup water, ½ cup granulated sugar, cinnamon, cardamom, and black pepper. Cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and cool to room temperature.
To serve, slice the chilled cheesecake and top each piece with a generous spoonful of spiced blueberry sauce. Serve with additional sauce on the side if desired.