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Contest-Winning Blueberry Swirl Cheesecake Recipe

Contest-Winning Blueberry Swirl Cheesecake Recipe

This is my favorite blueberry recipe, which I often make for family get-together.—Cathy Medley, Clyde, Ohio
TOTAL TIME: Prep: 40 min. Bake: 40 min. + chilling YIELD:12 servings


  • 1-1/2 cups fresh blueberries
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • CRUST:
  • 1 cup graham cracker crumbs (about 16 squares)
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 4 large eggs, lightly beaten


  • 1. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside.
  • 2. For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
  • 3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle with 3 tablespoons blueberry mixture; cut through batter with a knife to swirl.
  • 4. Return pan to baking sheet. Bake at 350° 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. Serve with remaining blueberry sauce. Refrigerate leftovers. Yield: 12 servings.

Nutritional Facts

1 slice: 424 calories, 28g fat (16g saturated fat), 129mg cholesterol, 262mg sodium, 38g carbohydrate (30g sugars, 1g fiber), 7g protein.

Reviews for Contest-Winning Blueberry Swirl Cheesecake

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d_romero User ID: 3062557 146451
Reviewed Apr. 1, 2013

"Made this for Easter this past weekend March 31, 2013 and it was so good, definetly will make this many more times and it was easy too, might change the berries around from time to time but my daughter said omg that was the best cheesecake ever!!"

d_romero User ID: 3062557 52661
Reviewed Apr. 1, 2013

"Made this for Easter this past weekend March 31, 2013 and it was so good, definetly will make this many more times and it was easy too, might change the berries around from time to time but my daughter said omg that was the best cheesecake ever!!"

shellabe1974 User ID: 7201706 53858
Reviewed Mar. 30, 2013

"I love this cheesecake! every time I make it, it comes out nice and creamy,never has any problems with it cracking. And it looks so pretty too."

meggan User ID: 1522862 137235
Reviewed Feb. 18, 2013

"I've made this more then once and I never seem to have enough"

lissaj81 User ID: 1920763 133343
Reviewed Feb. 2, 2013

"This is such a great recipe! I have made it a few times and everyone always loves it. Last time I had some trouble with it cracking and the ends were a little dry. Then I remembered I put it in a pan of water ( it had been a few years since I last made it). This time I made it but skipped the blueberry topping and left it plain, I made sure all ingredients were at room temperature first. Then I filled a large pan with water and put a large quiche pan (ceramic) and put that in the water ( instead of foil) then placed the springform pan with the cheesecake inside of the quiche dish. I baked it for 55 min ( without opening the doors) and then turned off the oven and propped it open about an inch with a wooden spoon. I let it cool in the oven for an hour. I removed it out of the oven and then ran the knive ( dull side of butter knife) along the outside of the edges. And let cool completely for a few hours and then covered with plastic wrap ( with rim still on so it doesn't touch the top). It was the best one I have made-no cracks, no sunken middle and no dry edges. The perfect cheesecake. I love the blueberry but this one has caramel sauce ready to be drizzled over the top! Yumm"

Kris Countryman User ID: 1858674 53857
Reviewed Jul. 13, 2012

"I've made this with raspberries and it was very nice. I think next time I use raspberries I'll strain out the seeds. I don't mind them but others do."

NinaH User ID: 1380840 57483
Reviewed Jan. 31, 2012

"this is my standard cheesecake recipe, I use it all the time and it is a big hit absolutely every time!! thanks so much for sharing!!"

monalord User ID: 5207312 79795
Reviewed Oct. 10, 2011

"I made several cheesecakes for my daughter's wedding. This was one of the recipes that I used, and it turned out fantastic! It was creamy, the blueberry taste was just right and it froze beautifully. I also used this recipe for a strawberry swirl. I will definitely make this again."

LLLong12 User ID: 5819159 92245
Reviewed Aug. 29, 2011

"First attempt at making cheesecake and it was delicious. Directions were easy to follow."

lmdcarter User ID: 5219120 52660
Reviewed Jun. 12, 2011

"I made this for a party and everyone loved it!!!!"

Laura0754 User ID: 6007994 68228
Reviewed May. 30, 2011

"Very fluffy cheesecake with great cream cheese flavor. The blueberry flavor is not too strong. I also prefer a slightly thicker graham cracker crust."

JYN455 User ID: 2510721 79794
Reviewed Apr. 7, 2010

"I made this for my friends at work and for my family and everyone that tasted it said that it is really creamy, Delicious and looks very pretty. I have made this with different flavors and it still turns out the same every time. I used frozen blueberries. topped it with whole blueberries and the syrup or sauce. I will definitely put this recipe in my cook book."

kristasamson User ID: 1750616 57481
Reviewed Dec. 3, 2009

"I have made this twice and have gotten rave reviews both times. Delicious!"

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