Blueberry Cinnamon Cheesecake Pearl Sugar Liege Waffles


1 1/2 tablespoons light brown sugar
1 3/4 teaspoons active dry yeast
1/3 cup lukewarm water
2 cups all-purpose flour
1/2 teaspoon salt
3 large eggs
1 teaspoon pure vanilla extract
2 sticks unsalted butter, melted (about 1 cup), plus more for brushing
1 cup Belgian pearl sugar (*see note below)
Blueberry cinnamon compote (see recipe below)
1-3.4 oz box Jell-O Instant Cheesecake Pudding & Pie Filling
Graham cracker crumbs
Whipped cream


Make cheesecake pudding according to package directions and refrigerate.

Make blueberry cinnamon compote according to directions and set aside. 

In a small bowl, whisk the brown sugar and yeast into the lukewarm water and let stand until foamy, about 5 minutes. In the bowl of a standing mixer fitted with the paddle, mix the flour with the salt. Make a well in the center of the bowl and pour in the yeast mixture. Mix at medium speed until shaggy, about 1 minute. Add the eggs one at a time, mixing for 20 seconds between each. Whisk the vanilla with the 1 cup of melted butter. With the mixer at medium-low, gradually mix in the butter until smooth; the batter will be thick and very sticky. Cover the bowl with plastic wrap and let the batter rise in a warm place until doubled in size, about 1 hour and 45 minutes.

Stir the pearl sugar into the risen batter. Cover again and let rest for 15 minutes.
Preheat the oven to 250°. Preheat a Belgian waffle iron and brush it with melted butter. Gently stir the batter to deflate. Using about 2 tablespoons of batter for each, cook the waffles according to the manufacture's directions until they are golden and crisp; brush the waffle iron with melted butter as needed. Transfer the waffles to plates or keep them warm in the oven.

Top with a couple of tablespoons of pudding, 1/4 cup of blueberry compote, whipped cream, and 2 tbsp of graham cracker crumbs.

Blueberry Cinnamon Compote


2 cups frozen blueberries
3 tbsp water
2 tsp lemon juice


Heat the blueberries in a large saucepan over medium heat.
Stir in 1/2 cup sugar (or 2 1/2 tbsp agave nectar), water and lemon juice until sugar has dissolved and a thick sauce has formed (about 5 minutes).  Add cinnamon. Set aside and keep warm.

*Belgian pearl sugar can be purchase at specialty food shops and at this link from Amazon:  

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