Blueberry Cobbler Cheesecake Recipe

Preparation and Baking

1. 1

   Prepare the Cake

   Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the vanilla bean cream cake mix, eggs, and water. Mix according to package instructions until smooth. Pour the batter into a greased 9x13 inch baking dish.

2. 2

   Bake the Cake

   Bake the cake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool completely.

3. 3

   Prepare the Cheesecake Filling

   In a medium bowl, beat the softened cream cheese until creamy. Add the melted white chocolate, granulated sugar, vanilla extract, and heavy cream. Beat until well combined and smooth.

4. 4

   Combine Cake and Cheesecake

   Once the cake has cooled, crumble it into large chunks and spread it evenly in the bottom of a 9x13 inch baking dish. Pour the cheesecake filling over the crumbled cake.

5. 5

   Prepare the Blueberry Compote

   In a small saucepan over medium heat, combine 2 cups of fresh or frozen blueberries with 1/4 cup of sugar and 2 tablespoons of water. Cook until the blueberries burst and the mixture thickens, about 10 minutes. Let it cool slightly.

6. 6

   Add the Compote

   Swirl the blueberry compote into the cheesecake filling using a knife or skewer to create a marbled effect.

7. 7

   Final Bake

   Bake the assembled cheesecake at 325°F (160°C) for 30-35 minutes until the center is set. Let it cool to room temperature, then refrigerate for at least 4 hours before serving.

8. 8

   Serve

   Slice into squares and serve chilled, optionally garnished with fresh blueberries and whipped cream.