Blueberry Nectarine Crisp Cheesecake

posted  Aug 19, 2012

I looked in my fridge for fresh fruit and when I saw the nectarines and blueberries, I decided to incorporate them into one of my favorites desserts - a Crisp! You could use frozen for this recipe but these fruits are in season now and are so tasty and juicy - perfect for baking. This creamy filling with fresh fruit and a crispy topping just mend beautifully together.

    • 2 cup graham wafer crumbs
    • 2/3 cup melted butter or margarine
    • 24 ounce Philadelphia Cream Cheese
    • 1 cup granulated sugar
    • 3 eggs
    • 2/3 cup sour cream
    • 1 tbsp blueberry maple syrup (can use regular maple)
    • 2 cup fresh blueberries
    • 2 fresh peeled and chopped nectarines
    • 1/2 cup white flour
    • 1/2 cup quick rolled oats
    • 1/2 cup packed brown sugar
    • 1/4 cup butter or margarine
    • 1/2 tsp Cinnamon
Cook Time60 min.
Prep Time20 min.
Yields12 serv.
  1. Preheat oven at 350 degrees
  2. Combine melted butter with graham wafer crumbs and press into the bottom of a 10 inch springform pan and set aside
  3. Beat together cream cheese until smooth. Works best if it's at room temperature.
  4. Add sugar gradually - about one third at a time
  5. Add room temperature eggs to cream cheese mixture (one at a time).
  6. Add maple syrup and blend into mixture - do not overmix, just mix until well blended together
  7. Fold in blueberries and chopped nectarines to cream cheese mixture
  8. Pour mixture into the springform pan over top of the graham wafer crust
  9. In a small bowl, combine flour, oatmeal, brown sugar and cinnamon. Mix well
  10. Add butter to the flour, oatmeal, brown sugar mixture - it should blend ingredients together and hold it all together like a crumbly mixture
  11. Sprinkle crumbly mix over top of the cream cheese filling - should cover all of it
  12. Bake in oven at 350 for 50-60 minutes - until the crumbs are nicely browned and crisp. Once it's well browned, turn oven off, crop oven door and let it cool in the oven for 2-3 hours then refrigerate for 4 hours or overnight
  13. Remove side of pan after it's been refrigerated and you can garnish with a bit of whip cream, blueberries and nectarine slice

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