Preheat oven to 325. Mix crumbs, 3 tbsp. of the sugar and butter. Press firmly onto bottom of foil-lined 13 x 9" pan. Bake 10 minutes.
Meanwhile, beat cream cheese, remaining 1 cup sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust. Puree the blueberries in a blender or food processor. Gently frop spoonfuls of the pureed blueberries over batter; cut through batter several times with knife for marble effect.
Bake for 45 minutes or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving.
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|Serving Size: 1 Serving (1005g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 545 (60%)|
|Amt Per Serving||% DV|
|Total Fat 60.5g||81 %|
|Saturated Fat 37.5g||188 %|
|Monounsaturated Fat 16.3g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 178.4mg||55 %|
|Sodium 833.7mg||29 %|
|Potassium 1206.8mg||32 %|
|Total Carbohydrate 74.3g||22 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 67.2g|
|Protein 23.8g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 915
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