Blueberry swirl cheesecake
8 Servings
Ingredients
| Quantity | 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 |
Directions
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.
Recipe By :