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BLUEBERRY SWIRL CHEESECAKE Recipe

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This recipe for BLUEBERRY SWIRL CHEESECAKE is from Kristin's Kookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup graham cracker crumbs
1 cup + 3 tbsp sugar, divided
3 tbsp butter or margarine, melted
4 pkg (8 oz. each) cream cheese, softened
1 tsp vanilla
1 cup sour cream
4 eggs
2 cups fresh or thawed frozen blueberries
Directions:
Directions:
1. Preheat oven to 325°F. Mix crumbs, 3 tbsp of the sugar and the butter. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Bake 10 min.

2. Beat cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust. 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 marble effect.

3. Bake 45 min. or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.
Number Of Servings:
Number Of Servings:
16 servings

 

 

 

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