Gluten-Free Blueberry Cheesecake Crumble Cake
Ingredients:
Crumb Cake
- 1 Mom’s Place Yellow Cake Mix
- 2 eggs
- 1 cube butter
- 1 tsp. Vanilla
- 1/3 C. brown sugar
Blueberry Cheesecake Filling
- (2) 8 oz. Cream Cheese
- ½ C. + 2 Tbs. sugar
- 2 eggs
- 1 tsp. Vanilla
- 1 ⅔ cup Blueberries
Glaze
- 3/4 cup powdered sugar
- 1/4 cup milk
- 1/2 tsp. vanilla extract
Directions:
- 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