Blueberry Swirl Cheesecake
Swirls of blueberry pie filling in creamy cheesecake with a graham cracker crust.
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 preheated 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 12 servings.