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Blueberry Swirl Cheesecake Recipe

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This recipe for Blueberry Swirl Cheesecake, by , is from Healthy Choices, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Martin
Added: Tuesday, April 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c graham cracker crumbs,
1 c plus 3 tbsp Splenda,
3 tbsp melted light margarine,
4 (8oz) pkg low fat cream cheese (softened),
1 tsp vanilla,
1 c sour cream,
4 eggs,
2 c fresh or thawed frozen blueberries.

Directions:
Directions:
Preheat oven to 325. Mix crumbs, 3 tablespoons Splenda, and butter. Press firmly onto bottom of foil lined 13x9 inch baking pan. Bake 10 minutes.

Beat cream cheese, one cup Splenda, and vanilla in a 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 just until blended. Pour over crust. Puree blueberries in blender or food processor. Gently drop spoonfuls of the pureed blueberries over batter. Cut through batter several times to create marbled effect.

Bake at 325 for 45 minutes or until center is almost set. Cool, cover, and refrigerate at least 4 hours before serving.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
This is a favorite at our house!

 

 

 

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