Blueberry Swirl Cheesecake Recipe

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Blueberry Swirl Cheesecake
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Ingredients
8
Count
Nutrition
483
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. FOR THE CRUST: Spray a 9-inch springform pan generously with nonstick cooking spray.
  2. Mix the graham cracker crumbs and sugar in a small bowl.
  3. Add the melted butter and stir until crumbs are evenly moistened.
  4. Pour into prepared pan and spread evenly over bottom and slightly up sides of pan.
  5. Refrigerate for one hour to set the crust.
  6. When ready to prepare the filling, preheat oven to 375 degrees.
  7. FOR THE FILLING: Beat cream cheese in bowl of electric mixer fitted with pattle attachment and at medium speed for two to three minutes or until smooth, being sure to scrape sides of bowl with rubber spatula.
  8. Decrease speed to low and gradually add sugar, 1/4 cup at a time, until all sugar is encorporated into batter.
  9. Return mixer speed to medium and add the eggs, one at a time, until just mixed.
  10. Add the vanilla and finish beating, being sure to scrape down sides of bowl one last time.
  11. Place a pan of hot tap water on lower rack of oven just under the middle rack where the cheesecake will bake.
  12. Pour half of the cheesecake batter evenly over bottom of prepared crust.
  13. Carefully spread half the blueberry filling in a ring pattern over batter to within an inch of edge of pan.
  14. Pour remaining cheesecake batter over blueberries and carefully spread to edges of pan.
  15. Place cheesecake on middle rack of oven above the pan of water and bake for 25 to 30 minutes, or until top of cake no longer looks wet or shiny and a 1-inch area in center jiggles slightly when shaken gently.
  16. Remove from oven and allow to cool for two hours or until room temperature.
  17. Cover the cheesecake with foil and chill overnight.
  18. Two hours before you plan to serve, take cake out of refrigerater and gently remove the sides of the pan.
  19. Place a large flat plate on top of cake and carefully turn upside down.
  20. Very slowly and ccarefully remove bottom of pan from cake.
  21. Place a serving pladder on bottom of cake and turn cake right side up again.
  22. Top the cheesecake with the remaining blueberry pie filling, cover, and return to refrigerater until ready to serve.
  23. Slice the cheesecake with a thin-bladed knife, wiping blade clean between slices with a warm damp cloth.
  24. Best served 24 to 48 hours of baking.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 482.72 Kcal (2021 kJ)
Calories from fat 214.38 Kcal
% Daily Value*
Total Fat 23.82g 37%
Cholesterol 127.96mg 43%
Sodium 332.47mg 14%
Potassium 57.21mg 1%
Total Carbs 61.38g 20%
Sugars 34.68g 139%
Dietary Fiber 1.77g 7%
Protein 6.95g 14%
Vitamin A 0.1mg 5%
Iron 1.7mg 9%
Calcium 33.8mg 3%
Amount Per 100 g
Calories 347.4 Kcal (1454 kJ)
Calories from fat 154.29 Kcal
% Daily Value*
Total Fat 17.14g 37%
Cholesterol 92.09mg 43%
Sodium 239.27mg 14%
Potassium 41.17mg 1%
Total Carbs 44.18g 20%
Sugars 24.96g 139%
Dietary Fiber 1.28g 7%
Protein 5g 14%
Vitamin A 0.1mg 5%
Iron 1.2mg 9%
Calcium 24.3mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.3
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

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