Blueberry swirl cheesecake

Yield: 8 Servings

Measure Ingredient
1½ cup Graham cracker crumbs
1 cup Sugar
3 tablespoons Sugar
3 Eggs
¼ cup Butter -- melted
1 teaspoon Vanilla
2 tablespoons Butter -- melted
1 can Blueberry Pie Filling
24 ounces Cheese, Cream -- soft

Combine first 3 ingredients, mixing well. Press into bottom and up sides of 9 in. spring form pan; set aside. Beat cream cheese with electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add 1 tsp of vanilla and finish beating. Pour half of the batter into the prepared pan. Spoon the pie filling on top of the batter in a ring pattern about halfway from the edge of the cake. Be careful not to spoon too much filling. I used half the can and reserved the rest for topping the individual slices. Bake at 375 deg for 30 minutes. Let cool to room temperature on a wire rack; refrigerate 12 hours. Remove sides of pan. Hint:To keep the top from cracking, turn off oven 5 minutes before 30 minutes are up. Let cake cool with the oven being careful not to let cake burn.

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