Blueberry Swirl Cheesecake Recipe
Servings: 8
Ingredients
- 1 1/2 c. Graham cracker crumbs
- 1 c. Sugar
- 3 Tbsp. Sugar
- 3 x Large eggs
- 1/4 c. Butter, melted
- 1 tsp Vanilla
- 2 Tbsp. Butter, melted
- 1 can Blueberry Pie Filling
- 24 ounce 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 till light and fluffy. Gradually add in 1 c. sugar, mixing well. Add in Large eggs, one at a time, beating well after each addition. Add in 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 min. Let cold to room temperature on a wire rack; chill 12 hrs. Remove sides of pan. Hint:To keep the top from cracking, turn off oven 5 min before 30 min are up. Let cake cold with the oven being careful not to let cake burn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 8 servings | |
| Calories 861 | |
| Calories from Fat 381 | 44% |
| Total Fat 43.21g | 54% |
| Saturated Fat 24.67g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 190mg | 63% |
| Sodium 915mg | 38% |
| Potassium 261mg | 7% |
| Total Carbs 92.08g | 25% |
| Dietary Fiber 3.1g | 10% |
| Sugars 63.74g | 42% |
| Protein 26.95g | 43% |
