Blueberry Cheesecake Poke Cake
|
Blueberry Cheesecake Poke Cake |
12 Tomatoes
Serves: ?12
There's
never a bad time for cheesecake...
While some dishes seem to have a certain ¡°seasonality¡± about
them, we figure there¡¯s no wrong time to make a favorite
recipe; if you¡¯ve got a hankering for something ¨C make it!
In this case, we decided we NEEDED to make a poke cake, and
it had to be a blueberry poke cake. But not just any
blueberry poke cake, no, a blueberry cheesecake poke cake.
Whether it¡¯s the hottest day in July or the most freezing
day in January, we frequently get cravings for this cake and
there¡¯s no way to satiate them but to make it immediately.
We make the blueberry sauce/topping ourselves, but you could
just as easily use blueberry jam. Regardless of whether it¡¯s
homemade, the blueberries pair perfectly with the cheesecake
filling that soaks down into the warm cake. This dessert is
decadent bliss, so make a quick trip to the store if you
need to and try it out!
Total Time: 1 hr
Ingredients:
| 1?box |
white cake?super moist white cake mix |
| 3 |
eggs?eggs |
| 1/3?cup |
vegetable oil?vegetable oil |
| 1?cup |
water?water |
| 2?cups |
blueberries?blueberries |
| 2?tablespoons |
sugar?sugar |
| 1?tablespoon |
water?water |
| 1?tablespoon |
cornstarch?cornstarch |
| 1?package |
cheesecakes?(3.4 oz) instant
cheesecake pudding mix |
| 1
1/2?cups |
milk?milk |
| 1?package |
cream cheese?(8 oz.) cream cheese room
temperature |
| 1?pint |
heavy cream?heavy cream |
| 2?cups |
powdered sugar?powdered sugar |
Directions:
Preheat
oven to 350? F.
Combine cake mix, eggs, oil and water in a large bowl and
mix to until smooth and incorporated.
Pour mixture into a 9x13-inch baking dish, then bake for 30
minutes, or until a toothpick inserted in center comes out
clean.
Place blueberries in a large pan or skillet and add sugar,
cornstarch and water, and cook until syrupy.
Remove cake from oven and use a straw or chopstick(s) to
poke holes all over cake. Set aside.
In a large bowl, whisk together pudding mix with 1 1/2 cups
milk until smooth, then let rest 5 minutes, or until
starting to firm. Spread pudding over cake, smoothing it out
so it fills in the holes.
Spread blueberry mixture over cheesecake pudding and set
aside.
Combine cream cheese and heavy cream in a bowl and stir
until smooth, then gradually add powdered sugar.
Gently spread cream cheese mixture over your cake, then
slice, serve and enjoy!
Source:?
Ginny Butterfield
Cranberry Twp, Pa
|
Virginia Butterfield