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Preheat the oven to 350 F. Spray the bottom of two 9-inch springform pans (or deep pie dishes).
Slightly soften butter and then blend with all Crumb Cake ingredients thoroughly with a hand-mixer. Mixture should be crumbly.
Press about ⅔ of the mixture in the bottom and sides of the pans. Place the pans and remaining crumbs in the fridge.
To make the filling, blend all Blueberry Cheesecake Filling ingredients, minus the blueberries. Blend just to combine, do not overdo it.
Pour half of the cheesecake mixture in chilled crusts, scatter about ⅔ of the blueberries over both fillings. Spread remaining cheesecake mixture to both crusts. Top both with remaining blueberries and then with remaining crumb mixture from step 3.
Bake at 350 F until golden brown and toothpick inserted into the center comes out clean, about 45-55 minutes.
To make the glaze, combine glaze ingredients. Mixture should be thin enough to drizzle. If it is too thick, add more milk.
Yields: 2 9-inch cakes