Blueberry Swirl Cheesecake
Yield
1 cakePrep
15 minCook
1 hrsReady
12 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
graham cracker crumbs
|
*
|
| 1 | cup |
sugar
|
|
| 3 | tablespoons |
sugar
|
|
| 3 | large |
eggs
|
|
| ¼ | cup |
butter
melted |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
butter
melted |
|
| 1 | can |
blueberry pie filling
|
* |
| 24 | ounces |
cream cheese
soft |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
graham cracker crumbs
|
*
|
| 237 | ml |
sugar
|
|
| 45 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 59 | ml |
butter
melted |
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
butter
melted |
|
| 1 | can |
blueberry pie filling
|
* |
| 693.6 | ml/g |
cream cheese
soft |
|
Directions
Combine first 3 ingredients, mixing well.
Press into bottom and up sides of 9 inch 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 teaspoon 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.
