Easy Blueberry Swirl Cheesecake
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A ready-made crust and canned pie filling take care of most of the fuss in our Easy Blueberry Swirl Cheesecake. This creamy cheesecake is as easy as one-two-three and tastes as good as a ten!
What You'll Need:
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1/4 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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