FOR THE FILLING
- 6.5 oz (1 tub) Bruegger's Whipped Blueberry Greek cream cheese*
- 6.5 oz (1 tub) Bruegger's Plain cream cheese
- 2 large eggs
- 2 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp corn starch
- 1/2 cup granulated sugar
- 1 cup fresh blueberries
FOR THE BASE
- 1 package cinnamon Graham crackers
- 2 tbsp granulated sugar
- 1/2 stick butter, melted
- 1 tsp ground cinnamon
- Powdered sugar for dusting
Preheat oven to 325 degrees
Process graham crackers, sugar, cinnamon and 1/2 a stick melted butter in a food processor till well combined with a breadcrumb texture.
Press graham cracker mix into a lined 9 x 9 baking dish with a glass or mug. Bake in the oven for 12 minutes.
Mix cream cheese, lemon juice, 1/2 cup sugar, eggs, corn starch, and lemon zest in the rinsed food processor.
Cool Base for at least 20 minutes or until you an touch it comfortably. Pour cream cheese mixture over the cooled base.
Garnish with fresh blueberries on top of the cream cheese filling and bake in the oven for 40 minutes.
Cool over the counter for at least 3 hours before placing in the refrigerator. Keep in the refrigerator for about 5 hours preferably overnight to allow cheesecake to set.
Cut cheesecake into squares or rectangles and dust with powder sugar.
Recipe by Agnes of Spoons and Stilettos blog.
*Cream cheese flavor available only for a limited time.
At Bruegger’s, we’re known for our kettle-cooked bagels and Vermont cream cheese. But we’re also on a quest to provide our guests with menu items that push the culinary boundaries. This recipe features signature staples available only at Bruegger’s Bagels, and hand-crafted with a creative twist that may be made easily at home. So, next time you stop by Bruegger’s for your morning coffee and bagel, grab a tub of cream cheese and a few extra bagels to create one of these masterpieces at home.