← All recipes

Blueberry Swirl Cheesecake

Blueberry Swirl Cheesecake comes together with Graham Cracker Crumbs, Sugar, Butter Or Margarine, Cream Cheese, and Vanilla. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 3 tbsp
• 3 tbsp
• 32 oz
• 1 cup
• 1 tsp
• 1 cup
• 4
• 2 cup

Method (preview)

1. 1

   Preheat oven to 325F.

2. 2

   Mix crumbs, 3 tablespoons of the sugar and the butter. Press firmly onto bottom of foil lined 13x9-inch baking pan. Bake 10 minutes.

3. 3

   Beat cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended.

4. 4

   Add sour cream; mix well.

5. 5

   Add eggs, one at a time, beating on low speed after each addition just until blended.

6. 6

   Pour over crust.

7. 7

   Puree the blueberries in a blender or food processor.

8. 8

   Gently drop spoonfuls of the pureed blueberries over batter; cut through batter several times with knife for marble effect.

9. 9

   Bake 45 minutes or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

10. 10

    Contributed to the FareShare Gazette by Connie; 8 October 2006. www.fareshare.net

11. 11

    Nutr. Assoc.: 0 0 0 0 0 0 0 0 0