Blueberry Swirl Cheesecake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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In Lyons, Georgia, Suzanne McKinley relies on convenient canned blueberry pie filling and a prepared graham cracker crust to assemble this pretty pie. Slices are delightful when draped with extra pie filling. Ingredients:
2 packages (8 ounces each) cream cheese, softened |
1/2 cup sugar |
1/4 teaspoon vanilla extract |
2 eggs, lightly beaten |
1 graham cracker crust (9 inches) |
1 can (21 ounces) blueberry pie filling, divided |
Directions:
1. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beating just until combined. Pour into crust. Drop 1/2 cup of pie filling by heaping teaspoonfuls onto the cream cheese mixture; cut through with a knife to swirl the pie filling.
2. Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 2 hours. Top with remaining pie filling. Refrigerate leftovers. Yield: 8 servings.
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