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Blueberry Swirl Cheesecake

 Blueberry Swirl Cheesecake
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.
8 ServingsPrep: 15 min. Bake: 35 min. + chilling


  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 2 eggs, lightly beaten
  • 1 graham cracker crust (9 inches)
  • 1 can (21 ounces) blueberry pie filling, divided


  • 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.
  • 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.
Nutritional Facts: 1 serving (1 slice) equals 349 calories, 17 g fat (8 g saturated fat), 84 mg cholesterol, 240 mg sodium, 47 g carbohydrate, 1 g fiber, 5 g protein.