Blueberry Swirl Cheesecake

Quick Info

Dessert/Topping Cheese 15-30 min 8+


Blueberry Swirl Cheesecake


  • 1 cup HONEY MAID Graham Cracker Crumbs
  • 1 cup plus 3 tsp. sugar, divided
  • 3 Tbsp. butter or margarine, melted
  • 4 pkg. (8-oz. each) Philadelphia® Cream Cheese, softened
  • 1 tsp. vanilla
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 4 eggs
  • 2 cups fresh or thawed frozen blueberries


Preheat oven to 325°F. Mix crumbs, 3 tablespoons of the sugar and the butter. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Bake 10 minutes. 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. Bake 45 minutes or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

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