Save on Pinterest

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.
  • Total Time
    Prep: 15 min. Bake: 35 min. + chilling
  • Makes
    8 servings

Ingredients

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

Directions

  • 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.
Nutrition Facts
1 slice: 349 calories, 17g fat (8g saturated fat), 84mg cholesterol, 240mg sodium, 47g carbohydrate (39g sugars, 1g fiber), 5g protein.

Recommended Video