Blueberry Swirl Cheesecake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I got this from a Philadelphia Cream Cheese box. Ingredients:
1 cup graham cracker crumbs |
1 cup sugar |
3 tablespoons sugar |
3 tablespoons butter or 3 tablespoons margarine, melted |
4 (8 ounce) packages philadelphia cream cheese, softened |
1 teaspoon vanilla |
1 cup sour cream |
4 eggs |
2 cups fresh blueberries or 2 cups thawed frozen blueberries |
Directions:
1. Preheat oven to 325°F.
2. Mix crumbs, 3 tablespoons sugar, and butter. Press firmly onto bottom of foil lined 13X9 banking pan. Bake 10 minutes.
3. Beat cream cheese, 1 cup of sugar, and vanilla in a large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well.
4. Add eggs, one at a time, beating on low speed after each addition, just until blended.
5. Pour over crust.
6. Puree the blueberries in a blender or food processor. Gently drop spoonfuls of the pureed blueberries over batter; cut through batter several times with knife for marbled effect.
7. Bake for 45 minutes or until center is almost set.
8. Cool.
9. Cover and refrigerate at least 4 hours before serving.
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