Blueberry Swirl Cheesecake
Submitted by kathyh
Creamy blueberry swirl cheesecake with a buttery graham cracker crust. Lush cream cheese filling ribboned with sweet blueberry pie filling, baked in a springform pan for a showstopping dessert.
YIELD
1 cakePREP
15 minCOOK
1 hrsREADY
12 hrsPicture this: a fork sliding through a velvety cream cheese filling, hitting ribbons of jammy blueberry that stain the whole slice purple.
That’s what you get with this blueberry swirl cheesecake.
A buttery graham cracker crust holds it all together, and the technique is dead simple: layer half the batter, spoon on the blueberry filling in a ring, then bake.
The result looks like something from a bakery window, but it comes together with pantry staples and about 15 minutes of active work.
Just make sure you give it a full 12 hours in the fridge before slicing. Patience pays off here.
Pro Tips
- Turn off the oven 5 minutes early and let the cheesecake cool inside with the door closed to prevent cracking on top.
- Use only half the can of blueberry filling for the swirl and save the rest for spooning over individual slices when serving.
- Room temperature cream cheese is non-negotiable. Cold cream cheese means lumps, and lumps mean a grainy filling.
- Run a thin knife around the edge of the pan before removing the springform ring to get a clean release.
Ingredients
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.
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