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Blueberry and Sour Cream Cheesecakes

POM® Ultra-Soft White Bread makes the perfect crumb crust for these blueberry-studded mini cheesecakes.

15 min
60 min
12 Servings

MADE WITH

POM® Ultra-Soft™ Sandwich White Bread

Ingredients

  • 4 slices POM® Ultra-Soft™ Sandwich White Bread, toasted
  • 1/4 cup (60 mL) packed brown sugar
  • 3 tbsp (45 mL) butter, melted
  • Pinch salt
  • 1 pkg (8 oz/250 g) cream cheese, softened
  • 1/4 cup (125 mL) granulated sugar
  • 2 eggs
  • 1/2 cup (125 mL) sour cream
  • 1/4 cup (60 mL) maple syrup
  • 2 tbsp (30 mL) all-purpose flour
  • 1 cup (250 mL) fresh blueberries

Directions

  1. Preheat oven to 325°F (160°C).
  2. Line 12-cup muffin pan with paper liners.
  3. In food processor, pulse toasted bread to make fine crumbs; stir together with brown sugar, butter and salt until well moistened.
  4. Press into bottoms of lined muffin cups.
  5. Beat together cream cheese and sugar until smooth and light, scraping down bowl as needed. On low speed, beat in eggs one at a time until fully mixed. Add sour cream and maple syrup. Stir in flour.
  6. Divide blueberries among prepared cups; spoon cream cheese mixture over top.
  7. Bake for 30 to 35 minutes or until set. Let cool in pan on rack for 20 minutes.
  8. Remove cheesecakes from pan; refrigerate for about 2 hours or until chilled.