Blueberry Swirl Cheesecake: -
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Blueberry Swirl Cheesecake:

By JK8811, member

Posted: June 30th, 2012

Blueberry Swirl Cheesecake:

more about:

1 cup graham cracker crumbs
1 cup & 3 tbsp. sugar - divided
3 tbsp. butter or margarine, melted
4 pkgs. (8 oz. ea.) cream cheese, softened
1 tsp. vanilla
1 cup sour cream
4 eggs
2 cups fresh or thawed frozen blueberries

Preheat oven to 325.
Mix crumbs, sugar and butter.
Press firmly onto bottom of foil lined 3 x 9 inch baking pan.
Bake 10 minutes.
Beat cream cheese, remaining 1 cup of sugar, flour, and vanilla in large bowl with
mixer on
medium speed until well blended.
Add sour cream, mix well.
Add eggs one at a time, beating on low after each addition just until blended.
Pour over crust.
Puree the blueberries in a blender.
Gently drop spoonfuls of the blueberries over batter, cut through batter several times
with a knife for marble effect.
Bake at 325 for 45 minutes or until center is almost set, cool.
Cover and refrigerate at least 4 hours before serving.


Comments (4)

eimaj writes: This recipe makes enough to fill 2 pie crusts Posted: 8:35 pm on December 12th

gchalot writes: If you read the directions,it says beat cream cheese, remaining 1 cup of sugar,"flour" and vanilla Posted: 1:14 pm on November 20th

bake4MonAmour writes: @gchalot: I don't know if you already tried making this recipe; but cheesecake don't have flour in the ingredient. Good Luck Posted: 3:04 pm on October 17th

gchalot writes: I thought of making this but, it doesn't say how much flour to add. Posted: 1:17 pm on September 20th

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