Puree blueberries with their syrup in a food processor or blender. Put pureed blueberries in a saucepan and simmer over medium until reduced about 10 minutes. Cool completely.
Butter a springform pan.
Grind pecans and vanilla wafers separately.
Combine pecans, crumbs, butter and 1 tablespoon of the sugar. Press into pan and coat sides then chill.
Heat oven to 325.
Beat cream cheese, 1 cup sugar and cornstarch until smooth. Beat in eggs one at a time then add vanilla. Beat in blueberries and food coloring and pour into prepared pan.
Bake 1 hour and 15 minutes then remove from oven.
Heat oven to 425.
Combine sour cream and remaining sugar. Spread evenly to within 1/8 of the edge of cake. Return to oven and bake until topping is set about 6 minutes.
Cool and refrigerate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (2183g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 4478 (80%)|
|Amt Per Serving||% DV|
|Total Fat 497.6g||663 %|
|Saturated Fat 237.8g||1189 %|
|Monounsaturated Fat 159.2g|
|Polyunsanturated Fat 43.8g|
|Cholesterol 1230.6mg||379 %|
|Sodium 3918.8mg||135 %|
|Potassium 3024.5mg||80 %|
|Total Carbohydrate 218.2g||64 %|
|Dietary Fiber 20.8g||83 %|
|Sugars, other 197.4g|
|Protein 91.7g||131 %|
Powered by: USDA Nutrition Database
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: 5580
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