|
Search for recipes throughout
the entire site or select one of the recipe collections from
the drop-down menu on the search tool below:
|
|
|
|
Swirls of blueberry pie filling in a creamy
cheesecake with a graham cracker crust.
Blueberry Swirl Cheesecake
- 1 1/2 cups graham cracker crumbs
3 tablespoons granulated sugar
1/3 cup butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 (21-ounce) can blueberry pie filling
- In a medium bowl blend together graham
cracker crumbs, 3 tablespoons sugar, and melted butter; mix well.
Press onto the bottom and up the sides of a 9-inch springform
pan; set aside.
- Using an electric mixer softened cream
cheese until light and fluffy. Gradually add 1 cup sugar; mixing
well. Add in eggs, one at a time, beating well after each addition.
Add in vanilla and beat well. Pour half of the batter into the
prepared pan. Spoon blueberry pie filling on top of the batter
in a ring pattern about halfway from the edge of the cake. Pour
the remaining batter on top.
- Bake in a 375°F(190°C) oven for
35 to 40 minutes. Cool to room temperature on a wire rack. Loosen
the crust from sides of pan and cool 30 minutes more. Remove
the sides of the pan; cool cheescake completely. Cover and chill
at least 4 hours before serving.
Makes 16 servings.
|
Recipe Reviews:
Rate and submit your comments
about this recipe below.
loading
|
|
|
|
|
