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Blueberry Swirl Cheesecake

 

39

Yield

1

cake

Prep

15

min

Cook

1

hrs

Ready

12

hrs

Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 293g (10.3 oz)
Amount per Serving
Calories 108968% of calories from fat
 % Daily Value *
Total Fat 83g 127%
Saturated Fat 50g 252%
Trans Fat 0g
Cholesterol 396mg 132%
Sodium 759mg 32%
Total Carbohydrate 24g 24%
Dietary Fiber 0g 1%
Sugars g
Protein 38g
Vitamin A 61% Vitamin C 0%
Calcium 17% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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