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Swirled Blueberry Cheesecake

 Swirled Blueberry Cheesecake
My wife, Gail, and I host an annual cheesecake party. For the event's 10th anniversary, we prepared 10 family favorites, including this fruity creation.—Scott Fox, Fergus Falls, Minnesota
12 ServingsPrep: 20 min. Bake: 40 min. + chilling


  • 1 package (12 ounces) frozen blueberries, thawed
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 1-1/2 teaspoons cornstarch
  • CRUST:
  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 3 eggs, lightly beaten
  • 1/4 cup lemon juice


  • In a food processor, process the blueberries, sugar, water and
  • cornstarch until blended. Transfer to a heavy saucepan; bring to a
  • boil. Reduce heat; cook and stir over medium heat for 2 minutes or
  • until thickened. Set aside 1/3 cup for filling. Refrigerate
  • remaining sauce for topping.
  • Combine crust ingredients. Press onto the bottom of a greased 9-in.
  • springform pan; set aside. In a large bowl, beat cream cheese and
  • milk until smooth; beat in lemon juice. Add eggs; beat on low speed
  • just until combined. Pour half of the filling over crust; top with
  • half of the reserved blueberry mixture. Repeat layers. Cut through

2 of 2

Swirled Blueberry Cheesecake (continued)

Directions (continued)

  • filling with a knife to swirl. Place pan on a baking sheet.
  • Bake at 325° for 40-45 minutes or until center is almost set.
  • Cool on a wire rack for 10 minutes. Carefully run a knife around the
  • edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  • Remove sides of pan. Serve with blueberry sauce. Yield: 12 servings.
Nutritional Facts: 1 serving (1 slice) equals 309 calories, 17 g fat (10 g saturated fat), 99 mg cholesterol, 218 mg sodium, 35 g carbohydrate, 1 g fiber, 6 g protein.