Easy 3 Step Blueberry Swirl Cheesecake
Making a cheesecake just doesn't get any easier than with our three-step version. A ready-made crust and canned pie filling takes care of most of the fuss.
What You'll Need:
2 (8-ounce) packages cream cheese, softened
2 large eggs
teaspoon vanilla extract
1 (9-inch) graham cracker crust
1 (21-ounce) can blueberry pie filling, divided
What To Do:
- Preheat oven to 350 degrees F.
- Beat cream cheese at medium speed with an electric beater until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in vanilla.
- Pour cream cheese mixture into graham cracker crust; spoon 2/3 cup blueberry pie filling over cream cheese mixture. Swirl gently with a knife to create a marbled effect. Cover remaining pie filling, and store in refrigerator.
- Bake cheesecake 40 minutes or until center is set. Let cool completely in pan on a wire rack. Cover and chill 8 hours. Spread reserved pie filling over cheesecake before serving.
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This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.
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